{"id":224,"date":"2019-11-12T21:58:50","date_gmt":"2019-11-12T21:58:50","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=224"},"modified":"2025-03-30T21:54:44","modified_gmt":"2025-03-30T21:54:44","slug":"hairy-bikers-singapore-noodles","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/hairy-bikers-singapore-noodles\/","title":{"rendered":"Hairy Bikers’ Singapore Noodles"},"content":{"rendered":"\n

If you haven\u2019t heard of the Hairy Bikers, you\u2019ve 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 <\/a>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.<\/em><\/p>\n\n\n

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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Hairy Bikers’ Singapore Noodles<\/h2>\n
<\/div>\n
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.<\/span><\/div>\n
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Servings: <\/span>4<\/span><\/div>\n\n
Author: <\/span>Hairy Bikers<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 7<\/span> oz<\/span> rice or egg vermicelli<\/span><\/li>
  • 2<\/span> Tbsp<\/span> vegetable oil<\/span><\/li>
  • 1<\/span> onion<\/span> sliced into thin wedges<\/span><\/li>
  • 1<\/span> carrot<\/span> cut into matchsticks<\/span><\/li>
  • 1<\/span> red pepper<\/span> thinly sliced<\/span><\/li>
  • 2<\/span> garlic cloves<\/span> finely chopped<\/span><\/li>
  • \u00bc<\/span> oz<\/span> fresh root ginger<\/span> finely chopped<\/span><\/li>
  • 7<\/span> oz<\/span> pork tenderloin<\/span> finely sliced<\/span><\/li>
  • can of bamboo shoots<\/span> drained<\/span><\/li>
  • 1<\/span> oz<\/span> frozen peas<\/span> defrosted<\/span><\/li>
  • 1<\/span> tsp<\/span> Chinese 5-spice powder<\/span><\/li>
  • 2<\/span> tsp<\/span> mild curry powder<\/span><\/li>
  • 2<\/span> Tbsp<\/span> light soy sauce<\/span><\/li>
  • 1<\/span> Tbsp<\/span> rice wine<\/span><\/li>
  • 1<\/span> Tbsp<\/span> rice wine vinegar<\/span><\/li>
  • 2\u00be<\/span> oz<\/span> cooked shelled prawns<\/span> shrimp<\/span><\/li><\/ul><\/div>

    <\/span>For Garnish<\/span><\/h4>
    • 1<\/span> tsp<\/span> sesame oil<\/span><\/li>
    • 2<\/span> spring onions<\/span> shredded<\/span><\/li>
    • 1<\/span> green or red chilli <\/span> finely sliced (optional)<\/span><\/li>
    • chopped fresh cilantro<\/span><\/li><\/ul><\/div><\/div>\n

      <\/span>Instructions<\/span><\/h3>
      • Cover the noodles with freshly boiled water and leave them to stand for a minute. Drain and set aside until later.<\/div><\/li>
      • 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.<\/div><\/li>
      • Add the garlic, ginger and pork, then continue to stir-fry until the pork is coloured on all sides.<\/div><\/li>
      • Tip in the bamboo shoots, peas, spices, soy sauce, rice wine and rice wine vinegar, then add the noodles and stir thoroughly.<\/div><\/li>
      • Leave to cook for a couple of minutes until hot.<\/div><\/li>
      • Stir in the prawns and heat through.<\/div><\/li>
      • Serve with a drizzle of sesame oil and sprinkled with the spring onions, green or red chilli, if using, and chopped fresh coriander.<\/div><\/li><\/ul><\/div><\/div>\n
        <\/div>\n\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"

        If you haven\u2019t heard of the Hairy Bikers, you\u2019ve missed something! They are two guys from the Northeast of England who ride motorbikes, and have…<\/p>\n","protected":false},"author":2,"featured_media":221,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[135,170,136,3865],"tags":[],"class_list":["post-224","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-asian","category-chinese","category-entree","category-hairy-bikers"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2019\/11\/HairyBikersSingaporeNoodles.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/224","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=224"}],"version-history":[{"count":3,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/224\/revisions"}],"predecessor-version":[{"id":7056,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/224\/revisions\/7056"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/221"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=224"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=224"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=224"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}