Singapore noodles is a delightful combination of flavours and textures that come together in a very special way. A simple dish to stir fry in our King and Queen woks, this popular dish known as Xing Zhou Mi Fen in Singapore, is easily recognised for its seasoning with curry powder.
Cooking Time15 minsServes2
Cooking Time15 mins
- 110g rice noodles
- ½ tsp salt
- 50g cooked pork, finely shredded
- 50g peeled prawns
- 4 spring onions, finely chopped
- 1½ tablespoons soy sauce (Japanese is best)
- 2 tablespoons dry sherry
- 6 Chinese dried mushrooms
- 1 heaped tablespoon Chinese dried shrimps
- 2 tablespoons groundnut
- 1 onion, finely chopped
- 1 large garlic clove, chopped
- 1 heaped teaspoon freshly grated ginger
- 1 tbs curry powder
- Soak the dried mushrooms and shrimps and set aside for 30 minutes.
- Add noodles to a large bowl, cover with warm water and leave them to soak for 15 minutes.
- Drain and chop mushrooms into fine shreds.
- Heat the oil in a medium to large wok (see our King wok and Queen wok ranges)
- Add the chopped onion and mushrooms, soaked shrimps, the chopped garlic and ginger to hot oil.
- Stir them round in the hot oil, then reduce the heat and gently let all the ingredients cook together for about 10 minutes. This initial slow cooking allows all the delicious flavours and aromas to permeate the oil.
- Add the curry powder and salt to the cooked ingredients, then drain the noodles in a colander
- Turn up the heat to medium, add the shredded pork, fresh prawns, and chopped spring onions.
- Add the drained noodles to the pan, toss the ingredients around so that everything is incorporated amongst the noodles.
- Finally, sprinkle in the combined soy sauce and sherry, give everything a good stir and serve immediately on hot plates.