Gok’s Singapore noodles
Gok’s transporting us to his favourite place to eat in the world - Singapore! His recipe for Singapore noodles promises to be like your very own hawker market on a plate - with a fusion of ingredients, this is set to be a taste explosion.
Singapore noodles
Serves: 2
Ingredients:
For the sauce:
2 tbsp light soy
2 tbsp Shaoxing rice wine
1½ tsp hot curry powder
1 tsp turmeric
1 tsp sugar
½ tsp white pepper
½ tsp salt
rice bran oil for frying
2 eggs, beaten
Half a white onion, sliced
12 medium king prawns - shelled with tails left on
1 red pepper, sliced lengthways
10 mange tout, sliced lengthways
4 cloves garlic, minced
1 tsp minced ginger
1 can crab meat, drained
100g dried vermicelli noodles, soaked in boiling water and hydrated to al dente, then left to air dry
1 green birds eye chilli
2 spring onions, cut into thin julienne
Method
1. Mix the sauce ingredients together in a bowl and put to one side.
2. Heat a little oil in a frying pan, add the beaten eggs and fry into an omelette. Fold the omelette in half then slice into long, bite size pieces.
3. Heat a little oil in a wok, add the sliced onions and cook for 1 minute. Add the prawns, peppers, mange tout, garlic and ginger then fry for a further minute, or until prawns turn pink.
4. Add the crab meat and heat through for 30 seconds, then add the noodles. Pour in the sauce to cover the noodles, then use two large serving prongs / forks to mix everything thoroughly. Serve with sliced spring onions and chillies.