“Even though the name suggests otherwise, this isn’t exactly a classic Singaporean dish. It was apparently developed by Cantonese chefs who were inspired by the diversity of the tiny republic – I guess that’s how the curry powder fits in. Either way, it’s pretty delicious and can be as simple or as complicated as you want to make it. This version calls for Chinese roast duck, which could be a good way to use up some leftovers, or you could use roast chicken or pork instead.” Karen Martini
Singapore Noodles With Prawns & Roast Duck
200 g rice vermicelli
1 tablespoon Malaysian curry powder
100 ml light soy sauce
100 ml rice wine
2 teaspoons caster sugar
2 large garlic cloves, sliced
2 tablespoons finely grated ginger
1 long green chilli, finely chopped
3 spring onions, white and pale green parts, cut into 4-cm batons
1 handful of green beans, finely sliced into rounds
1⁄2 red capsicum, finely sliced
4 shiitake mushrooms, sliced
6 water chestnuts, sliced
50 g peas
1⁄4 wombok, shredded
1⁄2 Chinese roast duck, meat and skin picked and shredded
6 large green prawn cutlets, deveined and finely chopped
2 tablespoons peanut oil (or other neutral oil)
2 eggs, beaten with a pinch of salt
1 handful of coriander leaves
1 Soak the vermicelli in boiling water for 45 seconds. Drain and set aside in a sieve for about 30 minutes, tossing occasionally to stop the noodles clumping together.
2 Combine half the curry powder with the soy, rice wine and sugar in a small bowl.
3 Add the noodles to a large bowl and pour over the curry and soy mix. Toss gently until the noodles are well coated.
4 So that you can add the ingredients to the hot wok quickly, add the garlic, ginger, chilli, spring onion and the remaining curry powder to one bowl, the beans, capsicum, mushrooms, water chestnuts, peas and wombok to another, and the duck and prawns to a third. Have a small glass or jug of water on hand to add a splash to the wok if the noodles start to dry out.
5 Heat 1 tablespoon of oil in a wok over high heat until it starts to smoke. Add the garlic and ginger mix and stir-fry for about 30 seconds until fragrant. Add the vegetables, stir-fry for about 2 minutes and tip out into a bowl.
6 Add the remaining oil to the wok over high heat and add the duck and prawns. Stir-fry for 2–3 minutes, push to the side of the wok and tip in the egg. As the egg sets and starts to stick to the wok, gently scramble it through the duck and prawns. Add the vegetables back to the wok and stir through briefly. Add the noodles and toss for 2–3 minutes to heat the noodles through and ensure that everything is combined, adding a splash of water if necessary. Tip onto a platter, scatter over the coriander and serve.
Recipe from New Kitchen by Karen Martini. Available now, Plum, RRP $44.99