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20170108_000718

Singapore Noodles

I made this dish for some staff at work once and my sous (second) chef hounded me for the recipe ever since. We met a while back, not long after we published my first book, the first thing he asked me was if the recipe for my Singapore noodles was in the book. He was disappointed to learn it wasn’t and I still wouldn’t give it to him. So here it is, the recipe I wouldn’t even give my second in command all those years and and again when he asked last year. It is a fantastic dish, very easy to prepare with excellent results that will keep your family full and very happy.

Vermicelli noodles are the very fine ones and can be found in most supermarkets though I haven’t seen them in Lidl or Aldi at all.

Ingredients

Fine vermicelli noodles - about 300g
2 chicken breasts
10 prawns - optional
1 loin pork chop all fat removed
15 mange tout
15 fresh green beans
6 baby corn
4 spring onions
1 slice of each or 1 whole red, green or yellow pepper
1 red chilli - use more or less depending on how hot you want it
Good handful of fresh coriander
2 garlic cloves, finely chopped
1 inch piece of fresh ginger, finely chopped
1 tbsp Thai 7 spice see image below method
2 tsp Chinese 5 spice
1/2 chicken stock cube dissolved in 75ml water
2 tbsp soy sauce

Instructions

1
Cook the noodles as per the instructions on the packet only cool them down in running cold water when cooked. Drain and set to one side.
2
Chop the chicken and pork into small pieces place in a bowl and set to one side then chop all the veg and prawns (if using them, I like to keep 2 whole for garnish) up the same size then place in another bowl and set to one side
3
Heat the oil in a wok then add the chicken and pork and fry for about 2 minutes then add the veggies, ginger and garlic and fry for about 2 minutes more
4
Chop half the coriander then add along with the rest of the ingredients to the pan and cook for 2 more minutes.
5
Add the noodles and mix really well. Serve topped with fresh coriander
6
You will find Thai 7 spice in the spice section of most supermarkets apart from Lidl and Aldi where I have never seen it. This is what it looks like..
    • Úna
    • 22nd March 2017
    Reply

    Hi Liam, recipe looks lovely, actually all your recipes look gorgeous. In the instructions, is there a step missing as there’s no mention of adding spices or soy sauce ? Thanks Úna

    1. Hi Una, step 4 says to “add the rest of the ingredients”

    • Aoife
    • 22nd March 2017
    Reply

    Another one I can’t wait to try! Thanks Liam 👍

    • Éimear
    • 22nd March 2017
    Reply

    Just cooked this, amazing recipe, amazing food – thanks Liam!The prep took a lot longer than in the recipe but was well worth the effort. Next time I’ll try rice with more stock.

  1. Reply

    love all your recipes

    • AnneG
    • 23rd March 2017
    Reply

    This was the recipe that got me hooked on Bia Maith. Bursting with flavour I now cook it often & it’s a firm favourite. I’m going to do it for friends next.

    • Paul Kennedy
    • 25th March 2017
    Reply

    Fantastic Liam, easy to make tasty meal.

    • Paul Kennedy
    • 26th March 2017
    Reply

    Made this again and it was even better! This will be a regular, boys love it!
    I used chicken 🍗 and prawns 🍤 Delish, didn’t last long!

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