Singapore Noodles Recipe


– 200g rice vermicelli noodle – 1/2 cup Massel chicken style liquid stock – 2 tablespoons soy sauce – 1 tablespoon dry apera (sherry) – 1 tablespoon brown sugar – 1 tablespoon vegetable oil – 200g pork scotch fillet steak, thinly sliced – 1 large brown onion, halved and thinly sliced


– 2 medium carrots, halved and sliced diagonally – 1 celery stalk, thinly sliced diagonally – 2 garlic cloves, crushed – 1 tablespoon curry powder – 300g small green prawns, peeled, tails intact, deveined – Green onion, thinly sliced, to serve

Method: 1. Place the rice vermicelli noodles in a large heatproof bowl. Cover them with boiling water and let them stand for 5 minutes. 

Then, separate the noodles with a fork and drain. In a small bowl, combine the chicken stock, soy sauce, apera, and brown sugar. 

Heat a wok over medium-high heat. Add half of the vegetable oil and swirl to coat. Stir-fry the thinly sliced pork for 2 minutes or until browned. 

Add the remaining vegetable oil to the wok and swirl to coat. Stir-fry the sliced onion, carrot, and celery for 2 minutes or until the onion has just softened.

Add the crushed garlic and stir-fry for 1 minute. Then, add the curry powder and stir-fry for 30 seconds or until fragrant.

Add the drained noodles, cooked pork, and sauce mixture to the wok. Stir-fry for 2 to 3 minutes or until heated through. Sprinkle with thinly sliced green onion and serve.




Palm Tree
Palm Tree