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Savory Singapore Noodles with Prawn and BBQ Pork

Savory Singapore Noodles with Prawn and BBQ Pork

A vibrant and flavorsome dish featuring prawns and BBQ pork that transforms simple ingredients into a quick, satisfying meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Noodles
  • 150 grams dried rice vermicelli noodles a must for absorbing all the delicious flavors in this dish.
For the Pork
  • 300 grams pork belly this cuts adds richness and a lovely texture to the noodles.
  • 3 tablespoons char siu sauce gives that classic BBQ flavor that pairs wonderfully with the pork.
  • 1 tablespoon soy sauce enhances the savory notes and adds a pinch of umami.
For the Vegetables
  • 4 tablespoons vegetable oil perfect for frying and helps achieve a nice stir-fry.
  • 2 large eggs adds protein and a creamy texture when scrambled into the mix.
  • 3 cloves garlic infuses the dish with aromatic goodness.
  • 1 medium onion brings sweetness and depth of flavor.
  • 1 medium red capsicum adds a pop of color and a crunch.
  • 100 grams sugar snap peas provides a fresh crunch that balances the richness of the pork.
For the Prawns
  • 200 grams peeled and deveined prawns they cook quickly and add a lovely seafood flavor.
  • 2 tablespoons Chinese Shaoxing cooking wine enhances the dish’s complexity with a slight depth.
For Seasoning
  • 1 teaspoon mild curry powder adds a fragrant warmth without overpowering the dish.
  • 1 teaspoon sugar balances out the savory elements and enhances the overall flavor profile.
  • 1 tablespoon soy sauce a second addition that reinforces the savory goodness of the dish.

Equipment

  • Large pan
  • wok

Method
 

Main Instructions
  1. Soak the dried rice vermicelli noodles in hot water until they soften, about 10 minutes. Once softened, drain and set aside.
  2. In a large pan or wok, heat the vegetable oil over medium heat.
  3. Add the pork belly slices to the pan and fry until cooked through and golden, around 5-6 minutes.
  4. Stir in minced garlic and diced onion, cooking for another 2-3 minutes until fragrant.
  5. Add the diced red capsicum and sugar snap peas, stir-frying for about 2 minutes.
  6. Gently toss in the peeled and deveined prawns, cooking until they turn pink and opaque, about 3-4 minutes.
  7. Push the cooked ingredients to one side of the pan, pour in the whisked eggs, and scramble until just set.
  8. Add the soaked noodles along with the char siu sauce, soy sauce, Shaoxing cooking wine, curry powder, and sugar. Mix well.
  9. Continue to stir-fry all the ingredients until heated through and combined.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 150mgSodium: 800mgPotassium: 450mgFiber: 3gSugar: 5gVitamin A: 100IUVitamin C: 35mgCalcium: 50mgIron: 2mg

Notes

Garnish with freshly chopped scallions for an extra touch.

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