If you haven’t heard of the Hairy Bikers, you’ve missed something! They are two guys from the Northeast of England who ride motorbikes, and have created an enormously successful series of cooking shows on BBC TV. Go to https://www.hairybikers.com/about to learn about them, and be sure to visit their recipes page. They are surprisingly talented and diverse. Warning: you may need to turn on subtitles/CC in order to understand their accents.
Hairy Bikers’ Singapore Noodles
The Hairy Bikers are the most unlikely pair to have a very good cooking program on BBC TV, but they produce very good recipes and results. This is their version of Singapore Noodles.
Servings: 4
Ingredients
- 7 oz rice or egg vermicelli
- 2 Tbsp vegetable oil
- 1 onion sliced into thin wedges
- 1 carrot cut into matchsticks
- 1 red pepper thinly sliced
- 2 garlic cloves finely chopped
- ¼ oz fresh root ginger finely chopped
- 7 oz pork tenderloin finely sliced
- can of bamboo shoots drained
- 1 oz frozen peas defrosted
- 1 tsp Chinese 5-spice powder
- 2 tsp mild curry powder
- 2 Tbsp light soy sauce
- 1 Tbsp rice wine
- 1 Tbsp rice wine vinegar
- 2¾ oz cooked shelled prawns shrimp
For Garnish
- 1 tsp sesame oil
- 2 spring onions shredded
- 1 green or red chilli finely sliced (optional)
- chopped fresh cilantro
Instructions
- Cover the noodles with freshly boiled water and leave them to stand for a minute. Drain and set aside until later.
- Heat the oil in a large wok. Add the onion, carrot and red pepper and stir-fry over a high heat until starting to brown.
- Add the garlic, ginger and pork, then continue to stir-fry until the pork is coloured on all sides.
- Tip in the bamboo shoots, peas, spices, soy sauce, rice wine and rice wine vinegar, then add the noodles and stir thoroughly.
- Leave to cook for a couple of minutes until hot.
- Stir in the prawns and heat through.
- Serve with a drizzle of sesame oil and sprinkled with the spring onions, green or red chilli, if using, and chopped fresh coriander.
