We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
Singapore noodles
0 Likes
Prep Time:
15 minutes
15 minutes
Cook Time:
15 minutes
15 minutes
Total Time:
30 minutes
30 minutes
Classic noodle dish, timeless and tasty!
Ingredients:
- 200g rice vermicelli noodles
- 127.50 gm chicken style liquid stock
- 20.00 ml dry apera (sherry)
- 16.00 gm brown sugar
- 18.40 gm vegetable oil
- 200g pork scotch fillet steak, thinly sliced
- 1 large brown onion, halved, thinly sliced
- 2 medium carrots, halved, sliced diagonally
- 1 celery stalk, thinly sliced diagonally
- 10.00 gm curry powder
- 300g small green prawns, peeled, tails intact, deveined
- Green onion, thinly sliced, to serve
Instructions:
- Place noodles in a large heatproof bowl and cover with boiling water. Let stand for 5 minutes, then separate noodles with a fork and drain. In a small bowl, combine stock, soy sauce, apera, and sugar.
- Heat a wok over medium-high heat and add half of the oil, swirling it around to coat the wok. Stir-fry the pork for 2 minutes until browned, then transfer it to a plate and cover to keep warm.
- Pour the rest of the oil into the wok and swirl to make sure it's evenly coated. Throw in the onion, carrot, and celery, and stir-fry for 2 minutes until the onion is soft. Toss in the garlic and stir-fry for another minute. Sprinkle in the curry powder and stir-fry for 30 seconds until it's aromatic. Finally, add the prawns and stir-fry for 3 minutes until they turn pink.
- Combine noodles, pork, and the flavorful sauce in the wok. Stir-fry for 2 to 3 minutes until everything is heated through. Garnish with fresh green onions and enjoy.