SINGAPORE NOODLES

2 min read

The famous French chef Michel Bras has a signature dish called Le Gargouillou.In essence，it is a plate of garden vegetables of varying textures，but it is the way in which they make this dish that is the inspiration behind our version of the famous Singapore noodles.At Michel Bras’s kitchen，they start the warm elements of thesalad by first lightly sauteeing some cured ham in a pan to release its aromas before adding the vegetables.This may appear to be a minor step in the grand scheme of things，but it is this meaty base that turns the otherwise ordinary into the extraordinary.For our noodles，we too begin by sauteeing ham-dry-cured ham from the city of Jinhua in Zhejiang Province-with a paprika and curry spice mix，before cooking the remaining ingredients.

Serves 2

INGREDIENTS

1 tablespoon vegetable oil

2g wafer-thin slices of Jinhua ham

1/2 egg，lightly beaten

14 red pepper，cored，deseeded and finely sliced

14 green pepper，cored，deseeded and finely sliced

20g bean sprouts

10g onion，finely sliced

green part of 1 spring onion，cut into 2cm sections

1 tablespoon diced Chinese fish cake

200g dried rice vermiceli noodles，rehydrated according to the packet instructions，then drained and cooled

1 tablespoon diced Char Siu Roasted Pork

1 tablespoon fish sauce

1 tablespoon Shaoxing rice wine

1 teaspoon sesame oil

salt and white pepper

For the spice mix

1 teaspoon curry powder

1 teaspoon smoked paprika

1 teaspoon garam masala

1.For the spice mix，mix the spices together-you will need only 1 teaspoon.

2.Add the vegetable oil to a hot wok and lightly fry the Jinhua ham to infuse the oil.

3.Add the spice mix and lightly fry until fragrant.

4.Increase the heat slightly and add the beaten egg.When it begins to solidify，add all the prepared vegetables，followed by the fish cake，noodles and pork.

5.Mix all the ingredients together in the wok until the spice mix covers all the noodles and vegetables.

6.Add the fish sauce and wine and continue to cook for a few minutes.

7.Finish by drizzling with the sesame oil and seasoning with salt and pepper.Serve immediately.

CHEF’S TIP

The quantity of spice mix is more than you will need here，so place the remainder in an airtight container and store in a cool，dry cupboard for next time.