Singapore noodles (curry bee hoon) with crispy pork belly
A stir fried noodle dish flavored with curry powder which, despite its name, did not originate in Singapore. In this recipe, Chinese sausage, crispy pork belly, mushrooms and vegetables are tossed with the noodles to make a one-bowl meal.
Servings 4 people
Ingredients
- 120 grams bee hoon thin rice noodles (4.2 oz)
- 2 tablespoons cooking oil
- 1 shallot peeled and thinly sliced
- 3 cloves garlic peeled and minced
- 1½ tablespoons curry powder
- 1 small carrot peeled and julienned
- 1 cup finely sliced white cabbage
- 8 green beans trimmed and thinly sliced
- 1 bell pepper deseeded and julienned
- 200 grams shimeji (7 oz) root ends discarded
- fish sauce
- 2 tablespoons soy sauce
- 1 Chinese sausage steamed until plump then thinly sliced into rings
- 1½ cups chopped crispy pork belly
- 2 tablespoons lime juice or lemon juice
Instructions
- Plunge the bee hoon in a pan of hot water for two minutes. Drain and rinse under the tap. Leave in a colander to drain some more while you cook the vegetables.
- Heat the cooking oil in a wok.
- Sautee the garlic and shallot for half a minute.
- Add the curry powder and continue sauteeing for a minute.
- Turn up the head and add the carrot, bell pepper, green beans and cabbage.
- Stir fry for a minute.
- Add the mushrooms.
- Drizzle in a tablespoon of fish sauce and stir fry for another minute.
- Add the drained bee hoon.
- Drizzle in a tablespoon of soy sauce and stir fry until the coloring is even.
- Add the remaining tablespoon of soy sauce and continue stir frying until the noodles are soft but not soggy.
- Taste and add more fish sauce, as needed.
- Drizzle in the lime juice and toss a few more times.
- Add the Chinese sausage and crispy pork belly.
- Stir fry until the pork belly and sausage slices are heated through and evenly distributed.
- Serve your curry bee hoon at once.
