Photography: Daniel Hermann-Zoll
Fast, colourful and seriously satisfying, Singapore noodles are the kind of dinner that hits every craving in one glorious wokful. Springy vermicelli noodles are tossed with juicy prawns, fluffy scrambled egg and crisp vegies, all coated in a flavourful sauce. The best part? It comes together in minutes, with plenty of sizzling, tossing and aromatic goodness along the way. Whether you’re feeding a family or craving a takeaway-style feast at home, this is one of those recipes that you’ll want to keep on high rotation. Grab your wok and get tossing!
Ingredients
Method
Cook the noodles according to the packet instructions. Drain, rinse and set aside.
Meanwhile, place the sauce ingredients in a small bowl and whisk to combine.
Place a large wok over medium heat and add 1½ teaspoons of the vegetable oil. When warmed, add the beaten egg and lightly scramble for a minute or so, until cooked. Remove to a bowl and set aside.
Heat another 1½ teaspoons of oil in the wok, then stir-fry the prawns for about 2 minutes, or until just cooked. Remove from the pan and set aside.
Heat the remaining oil in the wok and stir-fry the onion and carrot for 1 minute, then add the garlic and cook for a further minute, until fragrant and lightly coloured. Add the capsicum and cabbage and quickly stir-fry, tossing for 1–2 minutes, until the vegetables are just beginning to soften.
Toss in the char siu pork to warm through, then return the prawns and scrambled egg to the wok. Add the noodles, pour over the sauce and toss to combine.
Finish the dish by adding the spring onion and giving it all a good final toss to mix together. Divide among serving bowls and enjoy straightaway.
This is an edited extract from ‘Noodle Night’ by Deborah Kaloper, with photography by Daniel Hermann-Zoll, published by Smith Street Books, $32.99.
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