Singapore noodles

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olive magazine

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Recipe by olive magazine

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1. Soak the noodles following the packet instructions and drain. Heat some oil in a wok and fry the pork until it is browned and just cooked through, tip onto a plate. Add the prawns and fry until cooked. Rinse out the wok.  Add a little oil to the wok and fry the garlic and ginger until light brown. Add the onion and pepper and cook until just beginning to soften, then add the spices and cook for a minute. Add the bean sprouts, noodles and about 2 tbsp water and toss everything together.
2. Add the soy sauce, some seasoning and chives and stir for another minute. Push the noodles to one side of the wok and drop in the eggs. Cook, stirring for 1 minute then stir through the noodles.
3. For the veggies, turn half the noodles on to a large plate. For the non-veggies, toss the pork and prawns through the rest and tip onto a separate plate. Serve both with sliced chillies sprinkled on top and lime wedges to squeeze over.

Per serving (veggie)

276 kcalories, protein 9.9g, carbohydrate 41.7g, fat 8.9 g, saturated fat 1.7g, fibre 2g, salt 2 g

Latest comments and suggestions

• coenhead

  14 January 2008

  coenhead rated and commented on this recipe

  

  Absolutely fabulous - I added alot more pork and had it as a full main course.

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• Diana

  31 January 2008

  Diana commented on this recipe

  This dish is amazing!

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• nicholastelter

  29 March 2008

  nicholastelter rated and commented on this recipe

  

  Delicious! Easy to add as much or as little spice & flavouring as you like, we added a lot & it was gorgeous! Didn't have any pork but still filling & healthy as a main course.

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• %%

  17 July 2008

  %% commented on this recipe

  Wow! Great, great, great! I used more prawns as I didn't have any pork, nor beansprouts. Will add the two missing ingredients next time for a double yummy meal.

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• %%

  17 July 2008

  %% rated this recipe

  

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• Deekay78

  25 September 2008

  Deekay78 rated and commented on this recipe

  

  very nice noodle dish, will make again

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• SUGARPUFF

  22 November 2008

  SUGARPUFF commented on this recipe

  really nice and fresh but a little bland,would add a lot more chilli and curry powder next time

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• Nav

  13 December 2008

  Nav commented on this recipe

  OK, I have heard enough. I am off to get the ingredients and give it a go. fingers X'd.

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• wj cooking

  05 January 2009

  wj cooking rated and commented on this recipe

  

  nice quick after work meal, would def add more chilli and curry powder if i made again as i felt it needed a bit more of a kick.

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Ingredients

• 250g rice vermicelli noodles
• vegetable oil
• 150g pork fillets , cut into strips
• 12 raw peeled tiger prawns , fresh or frozen
• 3 garlic cloves , crushed
• 2cm piece ginger , grated
• 1 onion , cut into thin half moons
• 1 red pepper , sliced
• 2 tsp curry powder
• 1 tsp turmeric
• 300g bean sprouts
• 4 tbsp soy sauce
• 1 bunch fresh chives , chopped
• 4 eggs , beaten
• 2 red chillies , sliced
• 2 limes , quartered

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Serves 6

Preperation and cooking times

Ingredients

• 250g rice vermicelli noodles
• vegetable oil
• 150g pork fillets , cut into strips
• 12 raw peeled tiger prawns , fresh or frozen
• 3 garlic cloves , crushed
• 2cm piece ginger , grated
• 1 onion , cut into thin half moons
• 1 red pepper , sliced
• 2 tsp curry powder
• 1 tsp turmeric
• 300g bean sprouts
• 4 tbsp soy sauce
• 1 bunch fresh chives , chopped
• 4 eggs , beaten
• 2 red chillies , sliced
• 2 limes , quartered

Per serving (veggie)

276 kcalories, protein 9.9g, carbohydrate 41.7g, fat 8.9 g, saturated fat 1.7g, fibre 2g, salt 2 g

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