FRIED NOODLE (SINGAPORE STYLE)

Ingredients:

1 kg fresh noodles

500 gm boiled pork

500 gm raw prawns small

250 gm fresh bean sprouts

1 tbsp bean sauce

1/2 cup water or stock

1 tsp salt

1/2 cup oil

3 stalks celery

For Garnish:

4 egg

8 spring onions

3 fresh red chillies

few stalks fresh coriander leaves

10 cloves garlic

pepper and salt to taste.

Method:

If using fresh rice noodles, cut into 5 mm strips and pour boiling water to soften and separate the layers.

Drain in a colander.

Slice the pork finely, and then cut into narrow strips.

Shell and devein the prawns.

Cut into pieces, wash bean sprouts, rinsing away any skin,

then pinch off straggly tails, Crush garlic, rinse salted beans and mash with a fork or chop finely.

Bean sauce can be used straight from the jar.

At serving time heat a wok, pour in oil and when oil is heated,

stir fry the garlic on low heat until just starting to change color.

Add beans or bean sauce and stir fry for 30 seconds.

Turn heat to high, add Pork and fry for one minute.

Add prawns and continue to stir fry for 2 minutes.

Add water or stock, bring to the boil and add salt.

Cook quickly uncovered for 1 minute, then add celery and bean sprouts and toss for a minute.

Add the noodles and keep tossing until all the ingredients are thoroughly mixed and noodles heated through.

Dish on to a large flat platter and sprinkle the top of the noodles with all of the prepared garnishes.

Serve immediately.

For Garnish:

Beat eggs and season with pepper and salt.

Heat a frying pan and grease lightly with oil.

Fry the mixture, a little at a time, into thin round omelets.

Do not fold but turn them on to a plate as they are cooked.

When cool, roll up and cut into thin strips.

Cut spring onions, including green leaves, into 5 cm (2inch) length.

Seed the chilies, and then slice finely. Wash the fresh coriander and then chop leaves and stalks.

Finely chop or pound garlic, rinse in cold water,

squeeze dry in kitchen paper and fry over low heat until pale golden.

Drain and crumble into small pieces.

Courtesy: Chef Nikhil,