Description
Savory Singapore Noodles with Prawn and BBQ Pork Bliss is a vibrant and flavorful stir-fried noodle dish combining tender roasted pork belly glazed with char siu sauce, plump prawns, and fresh vegetables. Enhanced with aromatic garlic, curry powder, and Shaoxing cooking wine, this dish showcases a perfect balance of sweet, savory, and mildly spicy notes. Ready in just 30 minutes, it offers an authentic taste of Asian cuisine with a satisfying blend of textures and colors.
Ingredients
Scale
Meat and Seafood
- 300 g pork belly, skinless and cut into thick slices
- 300 g peeled and deveined prawns
Noodles
- 200 g dried rice vermicelli noodles
Vegetables
- 4 cloves garlic, finely chopped
- 1 onion, finely diced
- 1 piece red capsicum (bell pepper), sliced
- 50 g sugar snap peas
Egg
- 4 eggs, lightly whisked
Sauces and Seasonings
- 2 tbsp char siu sauce
- 1 tbsp soy sauce (for marinade)
- ¼ cup soy sauce (for stir-fry)
- 2 tbsp Chinese Shaoxing cooking wine (optional)
- 2 tsp mild curry powder
- 1 tsp sugar
- 4 tbsp vegetable oil
Instructions
- Preheat the oven: Set your oven to 200°C (390°F) and allow it to fully heat while you prepare the pork.
- Prepare and roast the pork: In a large bowl, combine the pork belly with 2 tablespoons of char siu sauce and 1 tablespoon of soy sauce. Mix well to coat the pork evenly. Place the pork slices on a lined roasting tray and roast in the preheated oven for 20 minutes until cooked through and slightly caramelized.
- Soak the noodles: While the pork is roasting, soak the dried rice vermicelli noodles in hot water for 2 to 3 minutes until they are just tender. Drain thoroughly and set aside to prevent overcooking later.
- Cook the eggs: Heat half of the vegetable oil (2 tablespoons) in a large pan over medium heat. Pour in the whisked eggs and cook them gently, stirring occasionally, until they form soft chunks. Remove the eggs from the pan and set aside.
- Sauté aromatics and vegetables: In the same pan, add the remaining 2 tablespoons of vegetable oil and heat over medium-high heat. Add the finely chopped garlic and diced onion and sauté for about 1 minute until fragrant. Then add the sliced red capsicum and sugar snap peas, cooking for an additional minute to slightly soften the vegetables while retaining their crispness.
- Cook the prawns: Add the peeled and deveined prawns to the pan and stir-fry until they turn pink and are cooked through, about 2 to 3 minutes. Pour in the Shaoxing cooking wine, if using, allowing it to bubble and reduce slightly to enhance flavor.
- Combine all ingredients and finish stir-fry: Add the drained noodles, roasted pork belly slices, cooked egg chunks, ¼ cup soy sauce, mild curry powder, and 1 teaspoon of sugar into the pan. Stir-fry all the ingredients together for another 1 to 2 minutes to marry the flavors and heat everything evenly.
- Serve: Taste and adjust seasoning if needed, then serve the Singapore noodles hot, garnished as desired.
Notes
- Soaking the rice vermicelli just until tender prevents them from becoming mushy during stir-frying.
- Char siu sauce is essential for authentic barbeque pork flavor; use a good quality sauce for the best results.
- Shao Xing wine adds depth but can be omitted or substituted with dry sherry if unavailable.
- Be careful not to overcook the prawns to maintain their juiciness.
- This dish can be customized by adding other vegetables like bean sprouts or shredded carrots.
- For a spicier kick, add some chili flakes or sliced fresh chili while stir-frying.
