SINGAPORE FRIED NOODLES

Serves 4.

Preparation & cooking time: 20–25 mins.

Also known as ‘Rice Sticks’, rice noodles or vermicelli are very popular in southern China, where they are interchangeable with noodles made from wheat flour.

275–350g (10–12oz) rice vermicelli or noodles

1 tablespoon dried shrimps, soaked

115g (4oz) cooked pork, chicken or Char Siu, shredded

4 tablespoons seasoned oil

1 medium onion, thinly shredded

115g (4oz) fresh bean sprouts

1 teaspoon salt

1 tablespoon mild curry powder

2 tablespoons light soy sauce

1–2 spring onions, thinly shredded

1–2 green or red hot chillies, seeded and finely shredded*

Soak the rice noodles in hot water for 5–10 minutes, rinse in cold water and drain.

Drain the dried shrimps. Thinly shred the meat or Char Siu. Heat about 2 tablespoons oil in a preheated wok, stir-fry the onion and bean sprouts with the meat and shrimps for about 1 minute, then add the noodles with the salt, curry powder and soy sauce, blend well; stir-fry for another minute, now add the spring onions and chillies, stir and toss for a few times. Serve hot.

*NB Always handle fresh hot chillies with great care.

hancheng

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