SINGAPORE FANTASY NOODLES

SERVES 6

500g boneless pork belly slices

2 cups chicken stock

Peanut, avocado or grapeseed

oil, for frying

1 tsp sesame oil

2 shallots (or 1 medium onion),

finely chopped

7 garlic cloves, chopped

1 red chilli, finely chopped (or

½ tsp chilli flakes)

3 free-range eggs, lightly beaten

400-500g fresh hokkien noodles/

thin egg noodles

200-300g raw prawns, shelled

(thawed if frozen)

2 tbsp fish sauce

2 tsp soy sauce

½ cup finely chopped chives,

parsley or coriander

¾ tsp finely ground black pepper Juice of 1 lime

1 Arrange the pork belly slices in a layer on the bottom of a medium saucepan. Pour in the stock – you can add a little water to cover the meat if necessary. Cover with a lid, place over medium-low heat and bring to a gentle simmer for about 30 minutes or until the meat is tender. Transfer the pork strips to a chopping board to cool slightly. Pour the stock into a jug to use later.

2 When the pork is cool, remove the very top layer of skin – leave the fat there as it adds flavour. Chop the meat into small pieces. In a large frying pan or wok, heat 2 tbsp frying oil over high heat. Add the pork and stir-fry until browned and crispy. Set aside, but keep the oil in the wok.

3 Turn the heat down to medium. Add the sesame oil, shallots, garlic and chilli, then stir-fry for a few minutes until golden. Turn up the heat to high, carefully pour in the egg and use a wooden spoon to scramble it. Add the noodles and pork, then stir-fry for a couple of minutes so everything is coated in the cooking oil. Add 1½-2 cups of the reserved stock and simmer rapidly for 5-10 minutes until you only have a little liquid left.

4 Stir through the prawns, sauces, herbs and pepper. Cook for another couple of minutes until the prawns are cooked through. Serve in bowls with the lime juice squeezed over the top, plus extra salt and pepper if you like.