Singapore Noodles
This flavorful and aromatic stir-fry combines tender marinated pork with a medley of fresh vegetables and succulent cooked prawns, all tossed together with noodles in a delicious blend of teriyaki, five-spice, and curry flavors. Perfectly balanced and easy to make, this dish is sure to become a family favorite at your dinner table.
— Constant Cookbook
Ingredients
- 3 tbsp teriyaki sauce
- ½ tsp Chinese five-spice powder
- 2 tsp medium Madras curry powder
- 300g/11oz pork tenderloin , trimmed of any fat
- 140g medium egg noodles
- 1 tbsp sunflower oil
- 2 x 300g packs fresh mixed stir-fry vegetables
- 100g cooked prawns , thawed if frozen
Instructions
- Mix the teriyaki sauce, five-spice and curry powders. Add half to the pork, turning to coat, and leave to marinate for 15 mins.
- Heat oven to 200C/180C fan/ gas 6. Remove pork from the marinade and put on a small baking tray lined with foil. Roast for 15-20 mins.
- Meanwhile, cook the noodles following pack instructions, but reduce the cooking time by 1 min. Refresh in cold water and drain very well.
- Transfer the pork to a chopping board and rest for 5 mins. Set a large non-stick frying pan or wok over a medium-high heat. Add the oil and stir-fry the veg for 3-4 mins. Cut the pork in half lengthways, then thinly slice. Tip into the pan, with the prawns, noodles and remaining marinade. Toss together for 2-3 mins until hot.
Cook Time
30M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 293 calories
- Fat Content: 6 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 32 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 27 grams protein
- Sodium Content: 1.7 milligram of sodium
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