I went to a cooking school years ago in Singapore run by one of my favourite restaurants over there. Below is an adaptation of one of the recipes we cooked, passed down through several generations by one of the head chefs. The dressing is perfectly balanced, and creates the most tantalising experience for your tastebuds! It’s important to get the right black vinegar, as this is one of the key flavours in the dressing. The brand I used is Chinkiang vinegar, which you can buy at most Asian supermarkets, and I believe they even sell it at White and Wong! You can simply use tofu as a substitute for the pork if you’re vegetarian. Enjoy this tangy taste of Asia.
PREP TIME: 15 MINS
COOK TIME: 20 MINS
SERVES: 8 PEOPLE
1/4 cup vegetable oil
2 tablespoons finely-chopped ginger
2 tablespoons finely-chopped garlic
2 tablespoons brown sugar
1-2 teaspoons chilli flakes
2 teaspoons salt
1 teaspoon Chinese five spice
1/4 cup chilli bean paste (I got mine at U-Plus at The Landing)
1 tablespoon soy sauce
800g pork mince
2 packs rice noodles (choose which thickness you like)
1 pack bean sprouts
2 grated carrots
4 tablespoons chopped coriander
1/2 cup roasted peanuts
3/4 cup brown sugar
1 teaspoon salt
1/2 cup light soy sauce
1/2 cup Chinese black vinegar (Chinkiang vinegar)
1/3 cup lemon juice
1 tablespoon sesame oil
3 tablespoons olive oil
1. Cook the rice noodles according to the instructions on back of the pack. Drain and
2. While the noodles are cooking, start the mince. In a wok or large fry pan, heat the
vegetable oil to a medium heat.
3. Add in the ginger, garlic, chilli flakes, salt, brown sugar and five spice and cook for
about 2 mins, making sure you don’t brown.
4. Next, add in the meat and cook until browned all over, ensuring you break up all the
clumps of mince.
5. Tip in the chilli bean paste and soy sauce, reduce the heat a little and cook for a
further 10 mins.
6. While this is cooking, combine all the ingredients for the dressing and mix thoroughly.
7. Your rice noodles may have stuck together, so simply run a little warm water over
them before dividing them evenly between 7-8 bowls. I like to pour a little of the
dressing on to the noodles here and mix it through.
8. Next, place the pork, bean sprouts and carrots on top of the noodles. Drizzle with
9. Garnish with the coriander and peanuts and serve immediately. I suggest you mix
the whole salad together for the tastiest result!