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Singapore noodles
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Prep Time:
15 minutes
15 minutes
Cook Time:
10 minutes
10 minutes
Total Time:
25 minutes
25 minutes
Quick and delicious pork and prawn stir-fry with green beans and vermicelli noodles - a simple and satisfying dish after a hectic day.
Ingredients:
- 200g dried rice vermicelli noodles
- 45.50 gm peanut oil
- 350g pork fillet, thinly sliced across the grain
- 300g peeled green prawns
- 1 large brown onion, halved, cut into thin wedges
- 120g green beans, topped, thinly sliced diagonally
- 15.00 gm Madras curry powder
- 150g bean sprouts, trimmed
- 31.50 gm soy sauce
Instructions:
- Place the noodles in a heatproof bowl and cover with boiling water. Allow to sit for 5 minutes until tender, then drain well.
- Heat 3 teaspoons of oil in a hot wok until smoking. Stir-fry the pork until browned all over, about 2-3 minutes. Transfer to a large heatproof bowl.
- In a hot wok, heat the remaining 3 teaspoons of oil until shimmering. Quickly stir-fry the prawns for 2 minutes or until they curl and turn pink. Transfer the prawns to the bowl with the pork.
- In a hot wok, sizzle the remaining oil and toss in the onion and beans. Stir-fry for 1-2 minutes. Sprinkle in the garlic and curry powder, cook until fragrant, and the onion and beans start to soften.
- Combine the pork, prawns, noodles, bean sprouts, and soy sauce in the wok, toss until fully mixed. Plate and serve hot.