0 0
Singapore Noodles

Share it on your social network:

Or you can just copy and share this url

Ingredients

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

Bookmark this recipe

You need to or Register to bookmark/favorite this content.

Singapore Noodles

Features:
    • Serves 4
    • Easy

    Directions

    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!

    (Visited 47 times, 1 visits today)
    Bookmark Me

    Steps

    1
    Done

    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.

    2
    Done

    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

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    IMG_7508
    previous
    Pasta with meatballs and tomato sauce
    img_7851
    next
    Easy Peasy Bacon and Pea Carbonara

    Add Your Comment