A delicious mix seafood and egg make these fried noodles the best example of Singaporean cooking. In classic style, this recipe uses two types of noodles: thick yellow Hokkien and thin vermicelli.
- ¼ cup (60 ml) oil
- 5 garlic cloves, chopped
- chilli paste, to taste (optional)
- 5 large pieces calamari
- 10 prawns, shelled, intestinal tract removed, tails left intact
- 500 g thick yellow noodles
- 500 g vermicelli noodles
- 2 cups (500 ml) prawn stock
- 1 tbsp pork lard
- 2 eggs
- 200 g bean shoots
- 1 tbsp soy sauce
- 50 g chives, chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Heat oil in a large wok on high. Stir-fry garlic and chilli paste, if using, for 1-2 minutes, or until fragrant.
- Add calamari and prawn. Stir to combine.
- Add noodles and stock. Season with salt. Mix well to combine.
- Push ingredients to one side of wok. Add pork lard, then eggs. Scramble to combine. Before cooked through, add bean shoots. Stir to combine.
- Add soy sauce, a little more water and stock to wet ingredients, then cover with a lid. Cook for 5 minutes, or until noodles are soft and juicy.
- Scatter over chives and serve immediately.