Singapore noodles

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• cakeonthehill

  21 March 2012

  cakeonthehill rated and commented on this recipe

  

  Made it with Salmon instead of Pork and it was delicious!

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• messyjessie86

  24 March 2012

  messyjessie86 rated and commented on this recipe

  

  Delicious! Especially the pork - lovely flavours in the marinade.

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• Rachsweets

  03 April 2012

  Rachsweets commented on this recipe

  Really lovely recipe - if you don't have teriyaki sauce, you can use 2 parts soy sauce with one part rice vinegar (which is what I did) and I just stir fried the lock instead of pre-cooking in the oven and it still tasted lovely. Will def be making again :-)

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• Technoterri

  09 April 2012

  Technoterri commented on this recipe

  Inspired by this recipe, used soy sauce and basmarti vinegar for the marinade base for 3 slices of bacon and used mussels with prawns. The marinade set the taste and was voted delicious by my wife and myself.

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• Beth

  11 April 2012

  Beth rated and commented on this recipe

  

  very good, just used soy sauce in the marinade instead of teriyaki.

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• Lacath

  09 May 2012

  Lacath rated and commented on this recipe

  

  Absolutely fabulous ! I made my teriyaki sauce myself since I didn't have any (1 tbsp sugar, 3 tbsp soy sauce, 3 tbsp mirin style seasonning, bring to the boil till the sugar is melted then simmer as low as possible 4-5 min and that's it.) I used fresh vegs since my fridge was full of little bits of this and that (asparagus, shiitake, courgette, yellow squash, carrot, spring onion). The result was delicious although there was not enough salt. We had to add what was left of my teriyaki sauce, without the spices of course... I guess my homemade sauce was less salty than the store-bought sauce, and maybe I used more vegs than the 600g required.

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• Kirstie

  15 May 2012

  Kirstie rated and commented on this recipe

  

  Very tasty - roasting the pork gave a good flavour. Lots of veg - I had to cook it in 2 batches as it wouldn't all fit in my wok until it had cooked down a bit (and I don't think my wok's particularly small!), but this was not a big issue.

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• Tony

  24 July 2012

  Tony rated this recipe

  

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• cupcakequeen

  06 August 2012

  cupcakequeen rated and commented on this recipe

  

  This is absolutely the best recipe i've found for singapore noodles - there are a few just on this site but this is the nicest one (and one of the more simple ones). Super easy. I just chuck in whatever is left over in the fridge and it always goes down well!

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• Bex

  19 April 2013

  Bex rated and commented on this recipe

  

  Delicious!!! Everyone loved it, will definetly be making again!

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Ingredients

• 3 tbsp teriyaki sauce
• ½ tsp Chinese five-spice powder
• 2 tsp medium Madras curry powder
• 300g/11oz pork tenderloin , trimmed of any fat
• 140g medium egg noodles
• 1 tbsp sunflower oil
• 2 x 300g packs fresh mixed stir-fry vegetables
• 100g cooked prawns , thawed if frozen

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 30 mins

Low-fat

Ingredients

• 3 tbsp teriyaki sauce
• ½ tsp Chinese five-spice powder
• 2 tsp medium Madras curry powder
• 300g/11oz pork tenderloin , trimmed of any fat
• 140g medium egg noodles
• 1 tbsp sunflower oil
• 2 x 300g packs fresh mixed stir-fry vegetables
• 100g cooked prawns , thawed if frozen

PER SERVING

293 kcalories, protein 27.0g, carbohydrate 32.0g, fat 6.0 g, saturated fat 1.0g, fibre 4.0g, sugar 7.0g, salt 1.7 g

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