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Recipe: Nonya Noodles

Nonyas are Straits born women from Singapore, Penang or Malacca, who have a culture and cuisine of their own in South East Asia – a unique, spicy, blend of Malay and Chinese.  These noodles are served on special occasions like birthdays and weddings.  I have used lean belly pork and fresh prawns in this recipe but feel free to use another cut of pork and frozen prawns.  If frozen prawns are used, add the (defrosted) prawns at the end just before serving.


228g cooked pork - sliced
568ml water – to make stock
228g raw prawns – butterflied or halve large prawns
1 tbsp salted soyabeans – mash with a fork
4 cloves garlic - chopped
113g beansprouts
500g thick yellow noodles
6 tbsp oil

2 eggs – make 2 flat omlettes. (roll up and shred)
57g crispy fried Shallots
1/2 cucumber (discard seeds and finely shredded)
10g fresh coriander
2 red chillies (sliced)

Cooking Method

Serves 2

Place the pork in a pan of water and bring to the boil. 

Cook for 20 minutes, skimming off the scrum, the simmer until tender. Remove the pork from the stock (reserve some for the noodles), cool and cut into bite size pieces.

Heat the oil in a wok and fry minced garlic. When the garlic turns light brown add the crushed yellow beans to the wok. Add the pork and cook for 1 minute. If using fresh prawns, now is the time to add them to the wok.

Add the noodles to the wok and continue stir frying. At this stage the noodles may dry out so add stock ½ cup at a time to keep the noodles moist.

When the noodles are coated with sauce add beansprouts and season with light soya sauce.  Adjust seasoning to taste. If using cooked prawns, now is the time to add them.

Transfer noodles to a warm platter.  Noodles should be moist but not swimming in sauce. Garnish with shredded omelette, cucumber, sliced chillies, fried shallots and coriander.