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Singapore fried noodles, or Hokkien mee, are Chinese inspired Malaysian and Singaporean dishes of stir-fried noodles in which pork and other ingredients can be added.

Ingredients:

6 Skeins dried shrimp noodles

1 Medium yellow onion

1/2 c Dried shrimp

1 Green bell pepper

1 Egg

1 Medium firm tomato

1 tsp Water

2 Cloves Garlic, minced

1/2 lb Barbecued Pork

1 tsp Fresh ginger, minced

2 Stalks celery

1 tb Curry powder

2 c Bean sprouts, blanched

4 tb Peanut oil

Ingredients for the Sauce:

1/2 c Stock

2 tsp soy sauce

1 tsp Sugar

1 tsp Chili oil

Cooking Method:

Prepare Noodles: Rinse shrimp noodles. Boil noodles in water until cooked but still firm. Thin noodles only take about 3 minutes to reach this stage. Drain, reserving boiling water, & rinse with cold water until noodles are cooled & will not stick together. Place in oiled bowl, refrigerate until firm. The noodles must be firm before frying. (Can be prepared day before).

Prepare Shrimp: Wash & soak dried shrimp for 30 minutes; cut into thin pieces. combine egg & water; cook as very thin omelet; cool; slice into 2" long shreds. Thinly slice pork to match.

Blanch bean sprouts in noodlewater (this water will have other uses, so hold onto it).

Peel strings off celery stalks, thinly slice.

Peel & halve onions, slice thinly.

Core pepper, slice thinly in 2" lengths.

Slice tomato in thin wedges. OR: slice these vegetables to match size of bean sprouts for better looking dish.

Mix sauce ingredients in bowl.

Stir-fry: Add 1/2 of peanut oil to hot wok. When oil begins to smoke, toss in garlic, ginger, shrimp & vegetables, except tomato; stir-fry on high heat for 2 minutes. Add sauce, & continue cooking until sauce reduces by half.

Remove to holding bowl.

Rinse wok and return to high heat, when dry reduce heat to medium & add remaining peanut oil. Heat oil to moderate (don’t let it smoke).

Serve hot.

This page is from our Chinese Pork Recipes category.

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