Singapore Noodles

Name: Singapore Noodles
Prep time: 15 min
Total time: 15 min
Ingredients: For the marinade:; 2 cloves garlic; crushed; Thumb sized piece fresh ginger; peeled & grated; 3 tbsp soy sauce; 2 tbsp oyster sauce; ½ tsp Chinese 5 spice; 2 tsp hot Madras curry powder; For the stir fry:; 300g pork tenderloin; sliced into thin strips; Sesame oil; for cooking; 130g dry vermicelli rice noodles; about 3 nests; 2 (300g) stir fry vegetable packs; 100g cooked prawns; thawed if frozen

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Ingredients

For the marinade:
2 cloves garlic, crushed
Thumb sized piece fresh ginger, peeled & grated
3 tbsp soy sauce
2 tbsp oyster sauce
½ tsp Chinese 5 spice
2 tsp hot Madras curry powder
For the stir fry:
300g pork tenderloin, sliced into thin strips
Sesame oil, for cooking
130g dry vermicelli rice noodles, about 3 nests
2 (300g) stir fry vegetable packs
100g cooked prawns, thawed if frozen

Instructions

Combine the marinade ingredients in a medium sized bowl and stir to mix. Add the pork, tossing until all the meat is coated, and leave to marinade for 15-20 minutes in the fridge.
Prepare the rice noodles according to the instructions on the pack. For thicker noodles, they usually soak in boiling water for about 10-12 minutes. For vermicelli rice noodles, about 2-3 minutes.
Heat a large frying pan or wok on medium high heat with about 1-2 tbsp sesame oil. Add the pork and cook for about 4-5 minutes, tossing occasionally to make sure all the pieces are cooking evenly. Add the vegetable packs and toss lightly. Cook for another 4-5 minutes.
Finally, add the drained rice noodles along with the prawns. Toss to mix and cook for another 2-3 minutes until prawns are warmed through. Remove from heat and serve.