Back to Recipe Menu

Singapore pork & black bean noodles


  • Combine the rice wine, stock, soy, black beans, sugar, sambel, hoisin, 2 garlic cloves and 1 tspn ginger.
  • Place the noodles in a large bowl and pour boiling water over. Separate gently and drain immediately.
  • Then heat the oil in a wok (or large non-stick pan) and briefly toss the remaining garlic and ginger. Add the bean shoots, snowpeas, spring onions and wonga bok. Toss well and add the sauce with the pork and noodles. Cook for a few minutes just to heat the noodles and pork, separating with tongs as you do so, and serve in individual bowls.


  • 2 tbsp Chinese rice wine (or dry sherry)
  • 2 tbsp chicken stock
  • 2 tbsp soy sauce
  • 2 tbsp salted black beans, rinsed & drained at least twice
  • 1 tbsp caster sugar
  • 1 tspn sambel oelek (or any chilli paste)
  • 2 tbsp hoisin sauce
  • 3 garlic cloves, crushed
  • 1½ tspn grated fresh ginger
  • 1 packet Singapore noodles
  • 1 tbsp vegetable oil
  • 1 small handful bean shoots
  • 8 snowpeas, topped & tailed and halved on the diagonal
  • 3 spring (green) onions, cut into lengths
  • ¼ wonga bok, shredded
  • ½ cup bought sliced Asian BBQ pork

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm