Prep 15 mins
Cook 10 mins
Different from others posted - this is for the Zaar World Tour from Australian Women's Weekly cookbook.
- 250 g dried thin egg noodles
- 2 tablespoons peanut oil
- 4 eggs, lightly beaten
- 1 tablespoon water
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 2 tablespoons mild curry paste
- 200 g ground pork
- 200 g Chinese barbecue pork (char sui)
- 200 g cooked shelled small shrimp
- 3 spring onions, chopped coarsely
- 1⁄4 cup reduced sodium soy sauce
- 2 tablespoons oyster sauce
- 2 small red Thai chile, seeded and finely chopped
- Cook noodles in large saucepan of boiling water, uncovered, until just tender; drain.
- Meanwhile, heat 2 teaspoons of the oil in wok, add half of the combined eggs and water and swirl wok to make a thin omelette. Cook, uncovered, until omelette is just set; remove from wok, roll omelette and cut into thin strips. Heat another 2 teaspoons of oil and repeat process with the remaining egg mixture.
- Heat remaining oil in wok, stir fry onion and garlic until onion softens; add curry paste, and stir fry until fragrant. Add minced pork and stir fry until changed in colour. Add bbq pork, prawns, spring onion, sauces, chile and half the omelette; stir fry until heated through. Add noodles; toss gently to combine and serve topped with remaining omelette.
So great! Kids loved it, I will be making again. I did not roll my eggs right away so they did not keep that lovely roll, so I will try rolling right after taking out of the pan. I also am going to try to reduce the oil next time, since our ground pork is on the fatty side.
Absolutely delicious. Typically, singapore noodles are made with rice noodles NOT egg noodles. So we used rice noodles but followed the recipe otherwise.
fantastic just what i was looking for. my bf loved them. he love singapore noodles and thought they were just like the real thing from a restraunt