Singapore Fried Noodles (Beehoo Noodles)

AUTHOR
Bo Carpenter
DIFFICULTY
easy
RATING
4 2
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 4
  • 200 g peeled cooked shrimps (fresh or frozen)
  • 200 g thin Asian rice noodles (vermicelli)
  • 1 Onion
  • 2 Garlic cloves
  • 2 Carrots
  • 150 g Soybean seedlings
  • 3 Spring onions
  • 300 g Pork escalope
  • 2 heaped Tsp cornstarch
  • 2 TABLESPOONS Oil,
  • 3-4 Tbsp Soy sauce
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Sugar
  • 4 Iceberg lettuce leaves
  • 1 Organic Lemon
  • 3-4 Tbsp Roasted onions
  • 7-10 Tbsp Chilli Oil

Directions

  1. 1

    Defrost the prawns if necessary. Pour boiling water over the noodles and let them soak for about 3 minutes. Drain. Peel onion and garlic and dice finely. Peel and wash the carrots.

  2. 2

    First cut lengthwise into thin slices, then into sticks. Sort the seedlings, wash and drain. Clean, wash and chop the spring onions. Dab meat dry and cut into strips.

  3. 3

    Wash the shrimps and pat them dry. Mix each separately with 1 teaspoon starch. Heat 2 tablespoons of oil in a wok or large frying pan. Stir-fry the prawns and meat strips for 4-5 minutes. Season with salt and pepper.

  4. 4

    Take it out. Heat 1 tbsp. oil in the frying fat. Steam onion, garlic and carrots for about 2 minutes while stirring. Stir in shrimps, meat and noodles well. Add the soy sauce and continue to fry for 3-4 minutes.

  5. 5

    Stir in the soy seedlings and spring onions. Season with salt, pepper and 1 pinch of sugar. Wash lettuce leaves, dab dry and cut into thin strips. Wash lemon, grate dry and cut into slices.

  6. 6

    Arrange the noodles with iceberg lettuce and fried onions. Drizzle with chilli oil (caution - very hot!) and a few drops of lemon juice. Add the rest of the lemon.

Nutrition Facts

KCAL
480 kcal
CARBS
54 g
FATS
14 g
PROTEINS
31 g

Categories & Tags

MiscellaneousPasta