Sometimes I forget how much I love noodles. Especially Singapore noodles. Oh, how I love Singapore noodles.
This is pretty easy, mid-week cooking that is tasty as fuck and can certainly be toyed with as much as your sweet little heart desires. This time ‘round I had some prawns from the ocean that is just down the road, but this could easily be made with any BBQ meat leftovers, pork, chicken or beef mince, or you could even crumble in a little tofu with the vegetables if that’s your scene.
But for now; less talky, more cooky.
SINGAPORE NOODLES WITH PRAWNS
500g prawns, peeled, deveined and cut in half
500g bean thread or rice vermicelli
1 medium brown onion or a few shallots (scallions), sliced
3 cups of chopped vegetables. Today my refrigerator had bok choy and broccoli – two of my faves
1 thumb sized piece of ginger, grated or chopped
6 cloves garlic, chopped
2 tablespoon oyster sauce
2 tablespoon light soy sauce, plus extra if needed to adjust seasoning
2 tablespoons curry powder
1 tablespoon lemon juice
Chopped chilli, crisp eshallots, sliced fresh shallots and whatever herbs you think might fit here, to serve
Place noodles into a bowl that is big enough to fit them plus some. Cover noodles with hot tap water and leave for 5 minutes or until they are soft. Strain and set aside.
Here is yet another opportunity to impress your friends with your smoking hot wok antics so yes, you will be needing a smoking hot wok over a hot heat for this cooking process. I find this is a place where a kettle BBQ full of glowing charcoal or briquettes truly excels.
Oil your wok and get it on your really hot heat.
Once wok is hot, add the prawns, vegetables, garlic and ginger and give them a couple of minutes of fiery stir frying.
Now add curry powder and sauces.
Give that a toss for a minute, finish it with a splash of lemon juice and then get it on the table… or possibly on a plate followed closely by onto the table.
Garnish with chilli, crispies, shallot and herbs.
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