Singapore Noodles
Main Dishes • Pan-Asian
Description
Singapore Noodles
Ingredients
- Cilantro 0 oz
- Pork Blood 5 oz
- Shrimp 5 oz
- Mild Chili Spice 0 oz
- Rice Noodles 10 oz
- Mild Chili Spice 0 oz
- Onion 0 oz
- Peanut Sprouts 5 oz
- Shimeji mushrooms 0 oz
- Farm fresh eggs 4 pieces
- Char siu sauce 5 oz
- Vegetable Oil 0 fl oz
- Soy Sauce 0 fl oz
- Red Curry Powder 0 oz
- Oyster Mushrooms 0 fl oz
- White Pepper (whole) 0 oz
- Mild Chili Spice 0 oz
- Lime 0 oz
Step-by-Step Guide
Step 1
Coat the pork in char siu sauce and fry it — on a grill, as Cantonese do, or simply in a frying pan.
Step 2
Boil the rice noodles. Cut the onion and 40 grams of red chili pepper into very thin strips, about 2–3 mm wide and 3–4 cm long. Also slice the shiitake mushrooms into strips.
Step 3
Heat a little oil in a wok, fry the pork in char siu sauce and shrimp for one minute, then transfer to another container. Crack the eggs into the wok, stir-fry until the whites turn opaque, then add the sliced chili, onion, mushrooms, bean sprouts, and the pork with shrimp.
Step 4
Add the boiled rice noodles, oyster sauce, soy sauce, curry powder, and chili powder (4 g) to the wok. Season with pepper and cook the dish for another minute.
Step 5
Slice 28 grams of chili into very thin rings, 1–2 mm thick, at a 60-degree angle. Rinse the cilantro, remove the stems, and cut the lime into wedges about 1–1.5 cm thick.
Step 6
Plate the cooked noodles, garnish with a lime wedge, cilantro leaves, and rings of chili pepper.
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