Chop and change the veges as you like … then cook fast in a wok.

Perhaps, because I cant go there, as well as out of concern for recent events, Ive been thinking about Hong Kong a lot lately. Hong Kong cuisine has been an evolving beast for much of its history, and as one of my favourite cities, I have always been fascinated by the myriad influences that define its remarkable food culture.
Ive been hankering after egg tart, barbecue pork, Maks Noodles and congee, and, curiously enough, Singapore noodles. But you know what? Theyre not actually from Singapore at all. Nobody can really agree on why they are named thus; there are a thousand different opinions on how this dish actually originated, but there appears to be vague consensus either way that it originated in Hong Kong perhaps a very early foray into fusion cooking? Either way, the warming, incongruous surprise of curry powder, along with a varied contrast of proteins, textures and colours has made it a comforting staple in many Cantonese restaurants across Hong Kong and abroad.
Its also ridiculously easy. Chop and change the vegetables and proteins according to your tastes. Capsicum, tofu, shredded cooked chicken, water chestnuts … add whatever you like, really. And make sure you have everything prepped in advance. Slice your mushrooms. Grate your ginger. Have everything ready in wee bowls so that all you need to do is start chucking things in. Wok cooking is fast cooking.
READ MORE:* Recipe: Char siu pork* Recipe: Spring rolls* Recipe: Sam Mannering’s hand-cut noodles with pork, pickled ginger and spring onion
Singapore noodles
Prep time: 15 minutes
Cook time: 20 minutes
Serves: 4
150g vermicelli noodles
1 tbsp curry powder
2 tbsp Chinese cooking wine
3 tsp sesame oil
3-4 tbsp light soy sauce
Vegetable oil
Large thumbs worth of ginger, peeled and grated
Large handful of green beans, ends removed
Large handful of shiitake mushrooms, sliced
2 eggs, lightly beaten
300g fresh prawns
1 spring onion, chopped
About 300g char siu pork (see recipe here), chopped into smallish bits
Large handful of bean sprouts
Chopped coriander, to serve
Sliced red chilli, to taste
Pop the dried vermicelli into a large bowl and pour over enough boiling water to cover. Leave to sit for several minutes until soft, then refresh under cold water and drain well. Toss with the curry powder, cooking wine, sesame oil and soy sauce and set aside.
Get a large wok going over a high heat. Add 2-3 tablespoons of oil and let it heat up until it is shimmering, then add the ginger and quickly fry for a minute or so until fragrant. Add the beans and sliced mushrooms and continue to stir-fry for a few more minutes, adding more oil if necessary. Move everything to the side of the wok, and then pour the beaten egg into the clear space and let it cook and set quickly. Once it is just cooked, start tossing and mixing into the vegetables. Add the prawns and chopped spring onion and continue to stir-fry for several minutes until the prawns are just about cooked, then add the chopped pork and toss together. Fold in the noodles and any liquid, combine everything together and fold in the bean sprouts. Taste and add more soy or curry powder if you think it needs it. Garnish with coriander leaves and chilli, and serve immediately, while still steaming hot.