Singapore Rice Noodles

Singapore Rice Noodles, a quick and easy dinner. I just love ’em!

singapore noodles recipe

Here’s my recipe for Singapore Rice Noodles made using store cupboard and freezer ingredients. If you have cold leftover roast pork, or maybe boiled gammon, matchstick sized strips make a nice addition. The following recipe serves 2.

100g Dried Rice Noodles
2 x Eggs
100g Frozen Cooked Prawns (defrosted)
1 x Handful of Bean Sprouts
2 x Spring Onions
1/2 x Green, Red or Yellow Pepper
2tbs Sunflower Oil
1 x Garlic Clove
1tsp Grated Fresh Ginger
2tsp Madras Curry Powder

Soak the rice noodles in boiling water for a couple of minutes unless the packet says differently, drain and set aside. Beat the eggs lightly before pouring into a hot wok with one tablespoon of the oil. Roll the wok around so that the egg flows into a thin omelette about 15cm in diameter. Remove the egg and cut into matchstick size strips. Add another tablespoon of oil to the wok and stir fry the spring onion which has been cut into small cross slices, the sliced pepper, bean sprouts, chopped garlic clove and the root ginger. Cook for a few minutes over a high heat stirring constantly. Add the curry powder, give it a stir, and them add the rice noodles to the pan. Continue to stir to mix all the ingredients together, finally add the shredded egg and the prawns. Stir fry until everything is hot. It’s almost taken longer to write this than cook the dish!

Some recipes include a tablespoon of soy sauce to be added at the end. Personally, I don’t like it this way but you may wish to try it and make up your own mind.

Restaurant Cracco, Milano

cracco milano review

My daughter lives in Milan and I visited her for a few days before Christmas. On the first night I took her to Ristorante Piazza Repubblica which I’ll write about later and for lunch on the day I was leaving she took me to Restaurant Cracco, a 2 Michelin star restaurant.

The amuse bouche were amazing and included black bread with lardo, a tiny tiny olive bread with an intense cheese flavor and a piece of olive in it. Also there was a basket of incredibly crispy vegetable sheets including courgette flowers in a tempura so light it was almost non-existent. Then one of the most amazing things I’ve ever eaten – Russian Salad in a caramel coating! Weirdest sounding thing ever but divine.

We shared a starter (no problem at all when we requested this) of pasta with tomato, raw fish and a lemon sauce. Our main courses were a fish casserole which was out of this world and a Milanese veal dish. The latter being the only disappointment of the meal, my fault I chose badly.

We didn’t have desert but the coffee was served with the most fantastic petit fours. One plate contained three different petit fours each containing blackberry. Alongside, in a sort of toast rack, dried very thinly sliced fruits – apple, pear, kiwi, orange I remember well. Plus icing sugar dusted almonds and cocoa dusted hazelnuts.

Service was an equal match to the food and after the meal I was invited into the kitchen to meet the chef. Altogether a wonderful experience.

Pre-dinner Nibbles

My wife is Zimbabwean so I’ve been exposed to Zimbabwean foods which don’t get near the few tourists who go there. Here are some savoury nibbles which I’ve tried there.


These are Madora, moth caterpillars, collected from trees. They are first boiled and then fried. Available from the deli counter in supermarkets! I can’t describe the taste because it’s not very strong but for me it was the texture which stood out (not very nicely). When tried them I put a whole one in my mouth, as everyone does, and bit on it. The inside burst out just like I’d stamped on one on the ground. After that it was hard going, the outside was like leather and despite lots of chewing I couldn’t actually reduce it much. It was like chewing gum.


These are Ishwa, a type of ant or termite, were another matter – quite yummy. They were a bit crisp and again had an indescribable flavour. Eating them is rather like eating shrimps without peeling them, something which didn’t please my wife. She complained that I had legs and feelers stuck between my teeth and it wasn’t a pleasant sight! I liked to nibble them before dinner with a G&T.


I didn’t get to eat the solitary Mandere. This one landed on our outside table at a restaurant and I was told that they were edible but needed to be boiled. When I asked my wife to put it in her handbag so I could boil it at home she refused what I thought was a quite reasonable request!

A Bacon Hock – Part 2

pea soup

Pea Soup made from the boiled hock stock.

600ml Bacon stock
250g Dried green split peas soaked overnight
2 x Shallots (the long, oval, French ones)
2tbs of Olive oil
Salt (only if the Bacon stock is not salty enough) and Pepper

I sweated the chopped shallots in the olive oil, added the soaked peas and stock. Simmered for, here I’m trying to remember, about 30 – 40 minutes until the peas were cooked. I then removed some peas with a slotted spoon and whizzed everything else up with a stick blender before returning the removed intact peas. It tasted great and didn’t require extra salt, just a little black pepper. Before eating a portion for lunch I’ll add one or two chopped Frankfurters, the smokey taste compliments this soup. If I had some left over chopped bacon I’d have used that instead but it was all used up in the Bacon and Mustard Sauce in Puff Pastry dish.