Singapore Noodles with Pork & Prawns. Ditch the takeaway because we have something even better! This noodle dish is bursting with big Asian flavours, and, it’s quick to make. The prawns are optional, but definitely recommended.
Singapore NoodlesAdd to My Cookbook
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- Difficulty Level Easy
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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
- 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.