Rosé wine pairing with Singapore Noodles recipe by Clarissa Feildel

Our rose has this amazing propensity to pair with savoury and sweet things as I keep discovering.  The wine is elegant and delicate and has been described by an UMAMU family member to have "layers of sophistication".  

My dear friend Clarissa Feildel who is currently on Better Home and Gardens every fortnight has kindly shared her recipe for Singapore Noodles which pairs well.  Happy cooking and bon appetite.

INGREDIENTS:

150g pork fillet, thinly sliced
6 dried shiitake mushrooms
250g vermicelli, soaked in cold water for 30 mins
3 eggs
sea salt and freshly ground white pepper
60 ml peanut oil
3 garlic cloves, chopped
½ brown onion, sliced into thin wedges
½ large carrot, julienned
8 raw prawns (shrimp) peeled and deveined, tails intact
6 garlic chives, cut into 4cm lengths
100g bean sprouts, well washed

MARINADE INGREDIENTS:

1 tsp freshly ground white pepper
1 tbsp oyster sauce
2 tbsps soy sauce
1 tsp sesame oil
1 tsp sugar
1 tsp cornflour (cornstarch)

METHOD:

Combine all marinade ingredients in a large bowl. Add the pork and toss well to coat, set aside. Rehydrate the dried shiitake mushrooms in a bowl of boiling water for 30 mins. Drain, save the liquid, remove & discard tough stalks & thinly slice caps. Cut the softened noodles into shorter lengths. Beat eggs in a bowl with a dash of white pepper and salt.

Heat a non-stick frying pan over low heat and drizzle a tsp of oil. Pour 2-3 tbsps of the beaten egg into the pan and swirl to coat – you want it to cover the base of the pan in a thin layer. Cook for 1 min, or until just cooked through. Remove and repeat with the remaining egg mixture. Roll up each pancake and cut into thin strips. Set aside.

Heat a large wok over high heat and pour in remaining oil. When slightly smoking, add the garlic & onion and stir-fry (SF) until lightly golden. Add pork and SF for 3 mins. Add carrot, mushroom, prawns and SF for 2 mins. Stir in 60ml of the reserved mushroom liquid, add the noodles and toss to combine. SF for 2 mins, until the noodles are soft, adding a little water if needed. Season with salt & pepper to taste. Remove from the heat & mix through the chives & bean sprouts. Top with the egg ribbons and serve with sliced chilli, lemon juice and soy sauce on the side.