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6 fresh red or green chillies, de-seeded and finely shredded
fresh coriander leaves, to garnish
1½ tbsp finely chopped garlic
1 tsp finely chopped fresh ginger
50g/1¾oz Shiitake mushrooms
3 spring onions, finely shredded Tins, packets and jars
250ml/9fl oz coconut milk
3 tbsp Indian Madras curry paste or powder
225g/8oz thin rice noodles 6 tinned water chestnuts Cooking ingredients 1 tsp freshly ground black pepper 3 tbsp groundnut oil 1 tsp salt 1 tsp salt 1 tbsp sesame oil 2 tbsp light soy sauce 1 tbsp sugar ½ tsp freshly ground white pepper Dairy, eggs and chilled 4 medium free-range eggs, beaten Meat, fish and poultry 100g/3½oz Chinese barbecue pork (or cooked ham), finely shredded 100g/3½oz small cooked prawns, shelled Other 2 tbsp Shaoxing rice wine or dry sherry 175g/6oz frozen peas (defrosted)
Recipe Singapore noodles
Singapore rice noodles are a delicious and easy dinner option made with store cupboard staples. Use up loads of leftovers and bits and bobs from the fridge, too.
Singapore noodles
Persons
4
Prep Time
30 minutes
Cook Time
10 minutes
Total Time
40 minutes
Ingredients
- For the Singapore noodles
- 225g/8oz thin rice noodles
- 50g/1¾oz Shiitake mushrooms
- 175g/6oz frozen peas (defrosted)
- 4 medium free-range eggs, beaten
- 1 tbsp sesame oil
- 3 tbsp groundnut oil
- 1 tsp salt
- ½ tsp freshly ground white pepper
- 1½ tbsp finely chopped garlic
- 1 tsp finely chopped fresh ginger
- 6 fresh red or green chillies, de-seeded and finely shredded
- 6 tinned water chestnuts
- 100g/3½oz Chinese barbecue pork (or cooked ham), finely shredded
- 3 spring onions, finely shredded
- 100g/3½oz small cooked prawns, shelled
- fresh coriander leaves, to garnish
- For the sauce
- 2 tbsp light soy sauce
- 3 tbsp Indian Madras curry paste or powder
- 2 tbsp Shaoxing rice wine or dry sherry
- 1 tbsp sugar
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 250ml/9fl oz coconut milk
Instructions
- Soak the rice noodles in a bowl of warm water for 25 minutes. Drain and set aside.
- Soak the mushrooms in warm water for 20 minutes. Drain and squeeze out the excess liquid. Remove and discard the stems and finely shred the caps into thin strips.
- Beat the eggs with sesame oil, salt and pepper. Set aside.
- Mix together all the sauce ingredients in a bowl and set aside.
- Heat a wok or large frying-pan over high heat until hot. Add the groundnut oil, and when very hot and smoking, add the garlic, ginger and chillies and stir-fry for 30 seconds. Add the water chestnuts, mushrooms, pork and spring onions and stir-fry for 1 minute. Add the rice noodles, prawns and peas, and stir-fry for 2 minutes.
- Add the sauce and cook over high heat for another 5 minutes or until most of the liquid has evaporated. Pour the egg mixture over the noodles. Stir-fry constantly until the egg has set.
- Turn onto a large platter, garnish with coriander leaves and serve.
Shopping List
Fruit and vegetables6 fresh red or green chillies, de-seeded and finely shredded
fresh coriander leaves, to garnish
1½ tbsp finely chopped garlic
1 tsp finely chopped fresh ginger
50g/1¾oz Shiitake mushrooms
3 spring onions, finely shredded Tins, packets and jars
250ml/9fl oz coconut milk
3 tbsp Indian Madras curry paste or powder
225g/8oz thin rice noodles 6 tinned water chestnuts Cooking ingredients 1 tsp freshly ground black pepper 3 tbsp groundnut oil 1 tsp salt 1 tsp salt 1 tbsp sesame oil 2 tbsp light soy sauce 1 tbsp sugar ½ tsp freshly ground white pepper Dairy, eggs and chilled 4 medium free-range eggs, beaten Meat, fish and poultry 100g/3½oz Chinese barbecue pork (or cooked ham), finely shredded 100g/3½oz small cooked prawns, shelled Other 2 tbsp Shaoxing rice wine or dry sherry 175g/6oz frozen peas (defrosted)
Notes
Singapore rice noodles are a delicious and easy dinner option made with store cupboard staples. Use up loads of leftovers and bits and bobs from the fridge, too.
April 3, 2025
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