Riding with Garuda

Passport & Plate - Bugis Street Noodles

Singapore | Thursday, January 29, 2015 | 3 photos

Ingredients
Shanghai noodles (thick)
Chilies -2 -3
Garlic - 2 cloves crushed
4-5 medium shrimp or 1/4 cup - coarse chopped
Ginger - 1 teaspoon
Bamboo shoots - 250 ml can or handful
2-3 coarse chopped green onions
Chinese BBQ pork - 450 grams
Mushrooms - coarse chopped
Canola oil
Ketjap manis (indonesian soy sauce)

Options: bean sprouts garnish. Serve with Basmati rice

 

How to prepare this recipe
Remove noodles from pack and soak in warm water for 2 minutes to remove packing oil. Break up compaction. Remove from water & drain
Heat up wok/deep fry pan until sizzling.
Part 1: Stir fry garlic, shrimp, chilies and ginger for 1 to 1 and a 1/2 minutes until shrimp turns white
Remove from pan/wok
Part 2:
Squirt in canola oil.
Stir fry bamboo shoots, green onions, and mushrooms.
Add BBQ pork stirring until warm then toss in noodles.
Add part 1 ingredients and toss well with noodles and pork.
Add ketjak manis and mix everything well.
Stir in chili oil to taste if required and serve with garnish of bean sprouts on top

 

The story behind this recipe
The smell of this dish approaching Bugis St. in Singapore lured us over. This friendly chef was one of the first carts to set up in the early evening, just before sunset. He had everything chopped and ready to roll and we were eating it five or six minutes later. We returned later that night and paid attention to what he was putting in and how he cooked it. And had another dish, of course. The smells of this dish takes me back to Asia and the warm nights of eating street food. I also find discovering street food an adventure.
I try to cook this as fast at home but the kitchen gets very messy. It does take me twenty minutes including chopping. It's quick, simple, easy and delicious. It is one of my signature dishes. Everyone loves it. I hope you try it out.