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Singapore noodles
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Prep Time:
25 minutes
25 minutes
Cook Time:
15 minutes
15 minutes
Total Time:
40 minutes
40 minutes
Delicious vermicelli noodles with minced pork and fresh prawns in a zesty ginger sauce.
Ingredients:
- 42.00 gm soy sauce
- 200g rice vermicelli noodles
- 250g peeled raw prawns, (no tails) chopped
- 2 tsp grated fresh ginger
- 55.20 gm vegetable oil
- 500g pork mince
- 175g green beans, thinly sliced diagonally
- 10.00 gm curry powder
- 5.00 gm caster sugar
- 3 green onions, (shallot) sliced diagonally
- 1 red capsicum, thinly sliced
- Lemon wedges, to serve
Instructions:
- Place the noodles in a heatproof bowl and cover with boiling water. Let them sit for 5 minutes to soften, then drain thoroughly. Toss the prawns with half of the soy sauce and ginger in a medium bowl. Heat 1 tablespoon of oil in a wok or large, deep frying pan.
- Cook the prawns in two batches over high heat until they change color; transfer to a bowl. In the same wok, add another tablespoon of oil and cook the pork for 5 minutes, breaking up any lumps. Stir in the rest of the soy sauce and ginger, cook for 1 minute. Combine the pork mixture with the cooked prawns in the bowl.
- In a hot wok, stir fry green onions, capsicum, and beans in the remaining oil for 3-4 minutes until just tender. Add curry powder and stir fry for 1 minute. Pour in sugar and 2 tablespoons of water, cook for 2 minutes. Stir in noodles, prawns, and pork. Heat through and combine well. Serve with lemon wedges.