Singapore Fried Noodles
serves 4
Ingredients
175g/6oz rice noodles
50ml/2fl oz vegetable oil
1/2 teaspoon salt
75g/3oz peeled and deveined
cooked prawns
175g/6oz cooked pork, cut into thin strips
1 green pepper, seeded and cut into thin strips
1/2 teaspoon granulated sugar
2 teaspoons curry powder
75g/3oz Thai fish cakes
2 teaspoons light soy sauce
• Soak the noodles in water for about 10 minutes, drain well, then pat dry with kitchen paper.
• Heat the wok, then add half the oil. When the oil is hot, add the noodles and half the salt. Stir-fry for 2 minutes. Transfer to a serving dish and keep warm.
• Heat the remaining oil, and add the prawns, pork, pepper, sugar, curry powder and remaining salt.Stir-fry for 1 minute. Return the noodles to the wok with the fish cakes. Stir-fry for 2 minutes. Stir in the soy sauce. Serve immediately.
serves 4
Ingredients
175g/6oz rice noodles
50ml/2fl oz vegetable oil
1/2 teaspoon salt
75g/3oz peeled and deveined
cooked prawns
175g/6oz cooked pork, cut into thin strips
1 green pepper, seeded and cut into thin strips
1/2 teaspoon granulated sugar
2 teaspoons curry powder
75g/3oz Thai fish cakes
2 teaspoons light soy sauce
• Soak the noodles in water for about 10 minutes, drain well, then pat dry with kitchen paper.
• Heat the wok, then add half the oil. When the oil is hot, add the noodles and half the salt. Stir-fry for 2 minutes. Transfer to a serving dish and keep warm.
• Heat the remaining oil, and add the prawns, pork, pepper, sugar, curry powder and remaining salt.Stir-fry for 1 minute. Return the noodles to the wok with the fish cakes. Stir-fry for 2 minutes. Stir in the soy sauce. Serve immediately.
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