Singapore wok tossed noodles

Tue, 30 January 2018

Ingredients

            •          8-12 tiger prawns, peeled, deveined, and butterflied

            •          rice noodles – about 1 handful after it’s been soaked

            •          1 small hand full shredded leaf cabbage

            •          1 carrot

            •          1 scallion

            •          ½ of a red onion

            •          1 red chili pepper

            •          1 tbsp sliced roast pork or ham

            •          1 tablespoon oil

            •          1 ½ tablespoons curry powder

            •          2 teaspoons salt

            •          1 tablespoon shaoxing wine

            •          ½ teaspoon sesame oil

            •          ½ tablespoon soy sauce         

Instructions

Rinse the shrimp and pat dry. Soak the rice noodles in cold water for twenty minutes. Drain the noodles just before you’re ready cook.

Slice the cabbage, carrot, and scallion. Thinly slice the red onion and set aside along with the dried chili peppers.

Cut the ham into thin pieces similar to the size of the carrots.

Heat the wok on the highest setting and add oil, ham and shrimp and stir-fry for about 10 seconds.

Add the chili peppers, carrot, cabbage and onion and stir-fry for about 30 seconds and then sprinkle the curry powder evenly over the mixture.

Add the rice noodles and while doing so, make sure you rip them into manageable 7 to 8 inch lengths for easy eating later.

Add the salt and wine and mix well (about 1 to 2 minutes), making sure you firmly scrape the bottom of the wok with your spatula to prevent the noodles from sticking.

Tip : A hot wok is a must to prevent sticking but ensuring that you scrape the bottom of the wok as you mix is an important technique.

The noodles should be taking on the rich colour of the curry powder. Add the sesame oil, soy sauce, scallions.

Mix thoroughly again for another minute, plate and serve immediately!