Was in the Novena area recently as I was craving for my favourite Pork Rib Prawn Noodle from Whitley Road Big Prawn Mee. I love it because the soup is always so robust-tasting and flavoursome. And they also serve up a delicious assortment of fried ngoh hiang which you can pair with your noodles. Yum.
That meal inspired me to create a healthier version of Pork Rib Prawn Noodle. It was a dry version instead of a soupy one as I didn’t manage to accumulate enough prawn heads and shells to make a rich (but cholesterol-laden) broth. So I used fresh chicken broth instead as I had some left in the fridge to use up.
Not a super big fan of thick yellow noodles so I substituted that with gluten-free soba noodles.
This Pork Rib Prawn Noodle might look very dry but the noodles were actually quite moist. They had absorbed the chicken broth nicely and didn’t require additional seasonings so overall it was kept light yet tasty. The ribs were tender with a slight chew and the prawns were so fresh and sweet.
- 200g soba noodles, cooked according to packet instructions
- 250g pork spare ribs
- 6 large prawns
- 1 small carrot, peeled & diced
- 4 stalks lemongrass (use inner white parts only), chopped
- coriander leaves
- few dashes ground white pepper
- 50ml water
- 250ml fresh chicken broth
- 2 tbsp Chinese cooking wine
- 1 tbsp sunflower oil
- 1/2 tsp dark soy sauce
- 1 tsp sesame oil
- 1 tsp corn flour