Taste Asia's New Signature Dishes
A flavorful stir-fried noodle dish from Singapore, rich with prawn and pork broth, tender seafood, and savory pork belly, often served with a kick of sambal chili.
Ingredients
- 200 g Yellow noodles
- 200 g Rice vermicelli (bee hoon)
- 2 tbsp Vegetable oil
- 100 g Pork belly roasted
- 200 g Tiger prawns shelled and deveined
- 150 g Squid cleaned
- 3 cloves Garlic minced
- 1 cup Bean sprouts
- 1/2 cup Chives chopped
- 4 cups Prawn and Pork Broth homemade or store-bought
- 2 tbsp Soy sauce
- 1 tbsp Fish sauce
- 1 tsp Dark soy sauce
- 1 tsp Sugar
- 1 tbsp Sambal for serving
- 1 Lime cut into wedges for serving
Instructions
- Prepare the Prawn and Pork Broth (if making from scratch): Simmer prawn shells, pork bones, garlic, and ginger in water for at least 2 hours, then strain.
- Blanch yellow noodles and rice vermicelli separately in boiling water for 1-2 minutes until softened, then drain and set aside.
- Heat vegetable oil in a large wok or skillet over medium-high heat. Add minced garlic and stir-fry until fragrant, about 30 seconds.
- Add sliced pork belly, prawns, and squid to the wok. Stir-fry until prawns turn pink and squid is opaque, about 2-3 minutes.
- Add the blanched noodles and vermicelli to the wok. Pour in the prawn and pork broth, soy sauce, fish sauce, dark soy sauce, and sugar.
- Stir-fry continuously, tossing to combine all ingredients and allow the noodles to absorb the broth. This should take about 5-7 minutes.
- Add bean sprouts and chopped chives. Continue to stir-fry for another 1-2 minutes until vegetables are tender-crisp.
- Serve hot, garnished with a dollop of sambal and a wedge of lime for a burst of freshness.
Notes
For an even richer broth, roast the prawn shells and pork bones before simmering. Adjust sambal to your spice preference. You can substitute roasted pork belly with char siu (BBQ pork) or even regular pork slices.