Singapore Noodles
Whip up a delicious and satisfying plate of Singapore noodles in no time with this easy recipe. Tender rice vermicelli noodles are tossed with a flavorful mix of pork, prawns, and colorful vegetables, all coated in a fragrant curry and turmeric sauce. Perfect for a quick weeknight dinner that's bursting with flavor and aroma!
— Constant Cookbook
Ingredients
- 250g rice vermicelli noodles
- vegetable oil
- 150g pork fillets , cut into strips
- 12 raw peeled tiger prawns , fresh or frozen
- 3 garlic cloves , crushed
- 2cm piece ginger , grated
- 1 onion , cut into thin half moons
- 1 red pepper , sliced
- 2 tsp curry powder
- 1 tsp turmeric
- 300g beansprouts
- 4 tbsp soy sauce
- 1 bunch fresh chives , chopped
- 4 eggs , beaten
- 2 red chillies , sliced
- 2 limes , quartered
Instructions
- Boil the kettle and put the noodles in a large pan or bowl. Pour over enough boiled water to cover, pushing the noodles under the water to help them soften evenly. Set aside for 5-10 mins, until the noodles are completely soft. Mix the curry powder, turmeric, sugar, sesame oil, soy sauce and 1 tbsp water in a bowl.
- Heat the wok until very hot. Add the sunflower oil, onion and pepper. Stir-fry for 3-4 mins until softened and starting to brown in places. Drain the noodles and add to the pan, along with the sauce mixture and beansprouts. Stir-fry for a further 3-4 mins, tossing everything through the sauce, until hot. Adjust the seasoning with a little more soy or sugar, if you like, and scatter over the chilli, if you like more spice.
Yield
Serves 6
Nutrition
- Calories: 288 calories
- Fat Content: 7 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 47 grams carbohydrates
- Sugar Content: 6 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 7 grams protein
- Sodium Content: 0.9 milligram of sodium
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