Pasta, Noodles and Rice Recipes - Singapore Noodles Recipe

Ingredients

Serve 4

• 2 nests of dry noodles

• 575 ml/18 fl oz water

• 125 g/4 oz lean pork, cut into 5 cm/2 inch strips

• 75 g/3 oz raw prawns, peeled and de veined

• 75 g/3 oz squid, cleaned and sliced

• 4 tablespoons sunflower oil

• 2 garlic cloves, crushed

• 75 g/3 oz bean sprouts

• 1 tablespoon light soy sauce

• 1 tablespoon dark soy sauce

• 1/2 teaspoon black pepper

• 1 bunch of chives, snipped

• 2 eggs

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Method:

1. Boil the noodles in plenty of water for 2 minutes, then drain.

2. Bring the measured water to the boil in a pan and cook the pork, prawns and squid together for 5 minutes. Drain and reserve the liquid.

3. Heat the oil in a wok or frying pan, add the garlic and fry until golden. Add the bean sprouts and noodles, increase the heat, and stir-fry for 2 minutes.

4. Add the pork, prawns and squid, the soy sauces, pepper and chives and stir-fry for 1 minute more.

5. Push the mixture to one side of the pan and crack in the eggs. Cook for 1 minute and add the reserved liquid. Bring to the boil and cook for 2 minutes, stirring well.

6. Transfer to a warmed serving dish and serve immediately.