SINGAPORE NOODLES - MY COMBINATION RECIPE

My recipe is a combination of recipes from Adam Liaw, Jamie Oliver and Donna Hay. It takes some time to make, definitely a weekend recipe. You need to allow the BBQ pork to marinate for at least 3 hours or overnight.

INGREDIENTS
200g dried (brown) rice vermicelli or egg noodles
2 Tbsp olive oil
150g raw prawns
200g Chinese BBQ pork, thinly sliced
200g cooked chicken, shredded
1 small capsicum, deseeded and thinly sliced
16 snow peas, trimmed (optional)
6 button mushrooms, sliced
1/2 Chinese cabbage, shredded
2 bunches pak choy, root and end removed, cut into 3cm pieces
2-3 spring onions, trimmed and diagonally sliced
small handful of coriander, chopped (optional)
80g bean sprouts
2 large eggs, lightly beaten
1 Tbsp crushed peanuts

BBQ Pork marinade
450g pork fillet
1/4 cup hoisin sauce
1 1/2 Tbs soy sauce
2 Tbs honey
1 Tbs  Shaoxing wine 
3/4 tsp Chinese five-spice powder
Sauce
2 Tbs olive oil
1 tsp grated ginger
1 garlic clove, crushed
1 red chilli, deseeded and finely chopped
2 Tbs mild curry powder
1/2 tsp salt
1 Tbs soy sauce
1 Tbs Shaoxing wine
1/4 tsp cornflour mixed into 1/4 cup water
1/4 tsp brown sugar

METHOD:
Marinate BBQ pork for at least 3 hours or overnight. 
Cut pork fillet into 5 cm wide strips.
Combine all marinade ingredients in a bowl.

Put pork strips into a sandwich bag and add the marinade.

Seal bag and allow to marinate in fridge. 
To cook, preheat oven to 200C.
Put pork and marinade in a baking dish and bake for 45 minutes.
(You only need 200g for this recipe. The rest can be used on other recipes or you can freeze it and use it another day.)

Start with the noodles: soak the vermicelli in warm water for about 20 minutes or just follow instructions in vermicelli package.
If you use the egg noodles, follow the packet instructions.
Drain and set aside.

To make the sauce: heat oil in a wok over medium heat and add the ginger, garlic, chilli and curry powder. 
Fry for just a minute until the curry powder is fragrant but not changing colour, then add the remaining sauce ingredients.
Cook for about 1 minute or until the sauce thickens, then pour into a clean bowl.

Make sure you have all other ingredients lined up and ready to go.

Heat the oil in the wok (you don't need to clean it) over medium heat and add the prawns.
Cook until they start to change colour. Remove from wok and put into a big bowl.
Stir-fry all vegetables separately until tender and add to the bowl. You might need to add a bit of oil with every batch.

Add eggs to wok and let them set to make an omelette. Fold.

Remove from wok and cut into thin strips. Reserve.

Add noodles to wok. Pour over 1/3 of the sauce and toss to coat the noodles.
Add prawns, vegetables, pork and chicken and toss with the rest of the sauce.

Cook for about 4-5 minutes or until hot. Add a bit of water if noodles look too dry.
Toss through the bean sprouts and top with the egg strips.
Scatter over the peanuts and eat straight away.

Serves 4-6

This time I used a red capsicum, snow peas and egg noodles. I added the chopped coriander together with the bean sprouts at the end.