With the current wintry blast rolling through Melbourne, this is exactly what I want to be eating this Saturday night, curled up in front of the TV with the fire roaring. Making these Singapore noodles couldn’t be easier. Only 15 minutes to prep and 15 to cook, but full of moreish spicy curry flavour. This recipes uses roast pork, but you can substitute with chicken, or even firm tofu if you want a vegetarian version. Use up whatever you have in your fridge and it will still taste amazing. The curry powder and noodles just bring everything together for one satisfying bowl of noodles.
SERVES 4
PREP 15 MIN
COOK 15 MIN
What you’ll need:
300g dried rice vermicelli noodles
1 tbs peanut oil
300g raw peeled prawns, deveined & tails intact
2 eggs, beaten
1 onion, halved & thinly sliced
2 cloves garlic, minced
1 Riverview Farm Roast Pork (or about 450g leftover roast pork), diced
2 tsp Madras curry powder
4 spring onions, thinly sliced, to serve
1 red chilli, thinly sliced, to serve (optional)
What to do:
Cook noodles according to packet instructions. Drain and cut into shorter strands using kitchen scissors. Set aside.
Heat half the oil in a wok or large frypan. Add prawns and cook for 1-2 minutes until just cooked. Transfer prawns to a plate. Add egg to wok and swirl to make a thin omelette. Cook for 1-2 minutes until just set. Transfer to a chopping board and cool slightly, then roll up and cut into slices.
Add remaining oil and onion to wok and stir fry for 4 minutes until soft and caramelised. Add garlic and cook for a further 1 minute. Add pork and stir fry for 5 minutes until beginning to crisp. Add noodles, curry powder, prawns, egg and toss for 2 minutes until combined and noodles are hot. Divide between serving bowls and top with spring onions and chilli.
