Singapore Noodle Soup Recipes

Ingredients :

300g green prawns

3 cups water

2 cups chicken stock

180g barbecued pork, lean

2 tsp sesame oil

2 cloves garlic, finely chopped

1/2 tsp ginger, finely chopped

100g fine egg noodles

1 cup bean sprouts, washed and drained

12 spinach leaves, washed and drained

1/2 tsp five spice powder

garnish:

110g can crab meat

4 spring onions, finely chopped

1/4 cup cucumber, finely diced

Method :

Shell and devein prawns. Wash shells and heads well and shake dry. Bring water to boil, add shell and heads, cover and boil for 20 minutes. Strain. Combine prawn and chicken stocks. Cut pork into thin strips. Heat oil and gently fry garlic and ginger until starting to brown. Add stock and prawns and simmer for 3 minutes. Add noodles and simmer for a further 5 minutes. Add pork, bean sprouts, spinach and five spice powder and simmer for 2 minutes. Pour into a large bowl and garnish with crab meat, spring onions (shallots) and cucumber.

Although a soup this dish makes an ideal light meal.

Serves 4

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