Sham Hanifa's Singapore Noodles

Fri, 5 March 2021

Singapore Noodles

INGREDIENTS:
6 King Prawns
2 tbsp. Sesame Oil
200g Vermicelli Noodles
1 Shallot, sliced
1 Clove of Garlic, thinly sliced
1 Red Chilli, finely sliced
4 thin sliced Pork Fillets or cooked Pork
1 tsp. Curry Powder
2 tbsp. Soy Sauce or Chef Sham One-For-All Sauce
2 tbsp. Water
Handful of Sugar Snap Peas
Handful of Bean Sprouts
1 Red Pepper, finely sliced
1 Egg

METHOD:
1. Begin by heating some oil in a pan. Whisk the egg in a bowl or cup and then pour into
the pan and cook like an omelette. Remove and set aside.
2. Wipe out the pan. Add in some sesame oil and then add in the garlic and the shallot.
Add in the prawns and fry off for about one minute.
3. Add in the sliced pepper and then the Soy / One-For-All Sauce and the curry powder.
Fry for 30 seconds to one minute.
4. Add in the raw pork fillet or the cooked pork and continue to cook.
5. Add in the noodles. Mix really well. You might want to add in some water or more
Soy / One-For-All Sauce to loosen the noodles. Cook noodles for the recommended
time.
6. Add in the bean sprouts and sugar snap peas close to the end of cooking.
7. To serve, shred the pre-cooked egg and place on top.