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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
Spice up your meal with savory curry pork and prawn noodle stir-fry.
Ingredients:
- 100g rice vermicelli noodles
- 18.20 gm peanut oil
- 170g pork scotch fillet steak, thinly sliced
- 1 small red capsicum, seeded, cut into thin strips
- 3-10.00 gm curry powder
- 200g small cooked prawns, peeled
- 100g bean sprouts
- 5.30 gm reduced-salt soy sauce
- 62.50 ml fresh coriander leaves
Instructions:
- In a large bowl, soak the noodles in boiling water for 15 minutes until softened. Then drain the noodles.
- Heat half the oil in a wok or large non-stick pan over high heat until smoking. Stir-fry one-third of the pork for 2 minutes until browned. Transfer to a plate. Repeat with the remaining pork in 2 more batches.
- In the wok, heat the remaining oil until shimmering. Stir-fry the onion for 2 minutes. Introduce the garlic and capsicum, stir-frying for 1 minute. Add the noodles and curry powder, gently tossing to combine.
- Add the pork back to the pan along with the prawns, bean sprouts, and soy sauce. Sauté for 1-2 minutes until everything is heated through. Serve in bowls and garnish with fresh coriander.