BBQ Pork and Singapore Noodle Stir Fry

A "Precious" favourite!

What a lovely quiet week it has been.  It is amazing the how the chemistry changes in the house when you remove a few "free radicals"!  

With the "darlings" at camp we decided to go out and have a Thai meal last night, and enjoy the quiet while we could.   That got me to thinking about what recipe I could share with you today, when I hadn't actually cooked last night, (well technically I did as I was preparing the next night's dinner, but you will have to wait until tomorrow to hear about that one!).

This dish is a favourite in our house - in fact this is the dish that "precious" asks for as her birthday  dinner treat.

BBQ Pork and Singapore Noodle Stir Fry

Serves 4

Recipe is best made just before serving - but having said that the flavours develop and it tastes really good the next day!

250g dried thin egg noodles
2 tbs peanut oil
4 eggs, beaten lightly
1 medium brown onion, chopped finely
2 cloves crushed garlic
2 tbs mild curry paste (red thai curry works well)
200g Chinese BBQ Pork, cut into thin slices
200g pork mince (chicken works well too)
200g small shelled cooked prawns
3 green onion (shallots), chopped coarsely
1/4 cup (60ml) light soy sauce
2 tbs oyster sauce
2 fresh red chillies, finely chopped (optional) or you may like to use sambal oelek (chilli paste)


Note:  If you like, you can use green prawns in this recipe as well - just add them after you have cooked the pork.  I actually like to use green prawns and I slice them in half so they are "thinner versions" of themselves - this way they go further and they curl up beautifully.


Cook the noodles in a large pan of boiling water, uncovered until tender, about 10 minutes - drain well.

Heat 2 tsp of the oil in a wok or large frying pan, add the beaten egg, swirl to make a thin omelette.  When the egg is just set, remove the omelette from the pan, roll it, and then cut into thin strips.  Set aside.

Heat the remaining oil in the wok, and fry the onion and garlic until the onion is softened, add the curry paste and stir-fry until fragrant.  At this time if you don't like "raw" shallots in your noodles add the shallots to the pan as well.

Add the mince to the wok and stir fry until the meat is browned.  Add the bbq pork, prawns, noodles, combined sauces and chillies.  Add half of the omelette strips to the pan, stir fry until it is all heated through.  If you haven't added the shallots - add them now.

Serve immediately topped with the remaining omelette.

This is a great dish to serve with other asian style dishes as part of dinner party.



So it is now time to batten down the hatches, and prepare for the onslaught that is due to arrive this afternoon - and then life goes back to it's usual hectic pace!!   I wonder how many loads of "stinking" washing I will be doing tonight???