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Singapore Noodles

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1, thinly sliced Carrot
150g, cut in half Mangetout
1, sliced Red pepper
80g Beansprouts
300g, cut into slices Roast pork
2 cloves, finely chopped Garlic
150g Vermicelli noodles
1tbsp Fish sauce
1 tbsp Soy sauce
1tsp Sugar
2, beaten Eggs
100g, thawed Frozen shrimps
1 tbsp Mild curry powder

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Singapore Noodles

    • Serves 4
    • Easy


    This is a quick and easy stir-fry dish which can be made in a matter of minutes. The meat and fish can easily be changed for chicken, beef or tofu. Vegetables are also interchangeable but obviously cooking times may change. Mini sweetcorn is a popular alternative in my house!

    Gluten free and dairy free!

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    Prepare all the vegetables and pork by slicing into bite-sized pieces. Place the noodles in a bowl and cover with boiling water for 4 minutes. Drain.


    Heat a tbsp of oil in a wok on a high heat. When hot, start by frying the prawns and pork for a few minutes. Add the carrot and pepper and stir fry for a few more minutes, adding the mangetout, garlic and noodles. In a bowl mix the sugar, curry powder, fish sauce and soy sauce. Add to the wok and mix well. Add the beansprouts and mix. Finish my adding the beaten egg and mix through the noodles and allow to cook gently for a few minutes.

    Serve in bowls.

    Alison Lyles

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