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Somehow this dish is called Singapore Noodles everywhere around the world. But back home in Singapore, it is just called Hokkien Noodles. A tasty dry noodle.
- 350 g hokkien noodles
- 2 teaspoons sesame oil
- 1 tablespoon shredded ginger
- 8 shallots, chopped up
- 6 garlic cloves, chopped up
- 250 g chinese broccoli (gai larn) or 250 g bok choy, chopped
- 3 tablespoons oyster sauce
- 2 tablespoons sweet chili sauce
- 3⁄4 cup chicken stock
- 2 eggs
- 1⁄2 cup bean sprouts
- 200 g pork loin, sliced
- 12 decent sized prawns, shelled, leaving just tail
- 1 tablespoon chili oil
- lime wedge (to garnish)
- Place noodles in bowl and cover with boiling water.
- Leave this to stand for 2 minutes, drain well.
- Heat oil in a wok over high heat.
- Add shallots, garlic and ginger and stir fry for 2 minutes, or till fragrant.
- Add eggs, and stir it up till it breaks up.
- Add Chinese broccoli or bok choy, oyster sauce, sliced pork and sweet chili sauce to wok and cook for 2 minutes.
- The egg should be coating all the ingredients in wok.
- Add noodles and cook for another 3 minutes.
- Add bean sprouts.
- Pour chicken stock in, and stir well.
- Cover the wok, and let simmer for another 5 minutes.
- Place noodles on 4 warmed serving plate or bowl.
- Heat chilli oil in work over high heat.
- Add prawns to wok and cook for 5 minutes, or till they turn pink.
- To serve, place prawns on top of noodles, and serve with lime wedges.