Singapore noodles with shrimp and pork

Marinating • 30 minutes, Special equipment • wok

Serves 8

Ingredients:

2 x 1lb (450g) pork tenderloin, cut into 1in (2.5cm) strips

6 tbsp fish sauce

1 tbsp dark soy sauce

1 tbsp rice wine vinegar

2 tsp five-spice powder

1lb (450g) thin rice vermicelli

3 tbsp vegetable oil or sunflower oil

3 garlic cloves finely chopped

1 tsp ground coriander

1lb 2oz (500g) mixed gourmet mushrooms, such as porcini, enoki, and oyster mushrooms, roughly chopped, or cremini mushrooms, sliced

15oz (425g) shelled shrimp or prawns, chopped

3 onions, finely chopped

4 red chiles, seeded and finely sliced

sea salt and freshly ground black pepper

10oz (300g) bean sprouts

bunch of scallions, chopped

handful of fresh cilantro, chopped

Method:

1 Put the pork in a mixing bowl, add the fish sauce, soy sauce, rice wine vinegar, and five-spice powder and leave to marinate for 30 minutes (or overnight in the fridge). Meanwhile, put the vermicelli in a bowl, cover with boiling water, and leave for 6 minutes, or until soft. Drain, rinse, then drain again and set aside.

2 Heat 1 tablespoon of the oil in a wok, swirling it around well to coat the pan, then add the pork and brown over high heat for 6–8 minutes, or until beginning to turn golden and crisp. Remove with a slotted spoon and setaside. Heat another tablespoon of the oil in the wok, then add the garlic and ground coriander and stir. Add the mushrooms and cook for a couple of minutes, then add the shrimp and stirfry over high heat for 5–8 minutes, or until pink. Remove with a slotted spoon and set aside.

3 Heat the remaining oil in the pan, then add the onions and chiles and stirfry for 1 minute. Add the vermicelli, season with sea salt and freshly ground black pepper, then stir in the bean sprouts. Return the pork and the shrimp to the wok and stir well. Remove from the heat, top with the scallions and cilantro, and serve.

Singapore noodles with shrimp and pork