Name: Singapore noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Asian
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 noodle; 1 tbsp sunflower oil; 2 x 300g packs fresh mixed stir-fry vegetables; 100g cooked prawn thawed if frozen

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Singapore noodles

Singapore noodles

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 30 mins

Plus marinating

A star rating of 4.5 out of 5.54 ratingsRate

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A low-fat, low-calorie stir-fry of pork and prawns, flavoured with teriyaki, madras and five-spice powder

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Ingredients

Nutrition

Units:

MetricUS

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 noodle
1 tbsp sunflower oil
2 x 300g packs fresh mixed stir-fry vegetables
100g cooked prawn

thawed if frozen

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Nutrition: per serving

kcal293

low
fat6g

low
saturates1g
carbs32g
sugars7g
fibre4g
protein27g
salt1.7g

Method

step 1

Mix the teriyaki sauce, five-spice and curry powders. Add half to the pork, turning to coat, and leave to marinate for 15 mins.
step 2

Heat oven to 200C/180C fan/ gas 6. Remove pork from the marinade and put on a small baking tray lined with foil. Roast for 15-20 mins.
step 3

Meanwhile, cook the noodles following pack instructions, but reduce the cooking time by 1 min. Refresh in cold water and drain very well.
step 4

Transfer the pork to a chopping board and rest for 5 mins. Set a large non-stick frying pan or wok over a medium-high heat. Add the oil and stir-fry the veg for 3-4 mins. Cut the pork in half lengthways, then thinly slice. Tip into the pan, with the prawns, noodles and remaining marinade. Toss together for 2-3 mins until hot.

Recipe from Good Food magazine, April 2012

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A star rating of 4.5 out of 5.54 ratings

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