Spicy Singapore noodles

Prep: 20 mins Cook: 10 mins

Easy

Serves 4

These spicy noodles are simple to make, low calorie and have a slightly sweet, slightly savoury curry sauce - an ideal way to use up leftover roast pork too

Nutrition and extra info

Nutrition: per serving

  • kcal455
  • fat17g
  • saturates4g
  • carbs55g
  • sugars12g
  • fibre5g
  • protein19g
  • salt2.8g
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Ingredients

  • 200g pack vermicelli rice noodles
  • 1 ½ tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 red chilli, deseeded and sliced
  • 2 garlic cloves, finely chopped
  • 1 tbsp finely chopped coriander stalks, plus leaves to serve
  • thumb-sized piece ginger, finely chopped
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 large carrot, cut into matchsticks
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 3 spring onions, sliced lengthways
  • 300g Chinese cabbage, shredded
  • 200g leftover pork, cut into strips
    Pork

    Pork

    paw-k

    One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

  • 1 egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 handfuls beansprouts

For the sauce

  • 3 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 2 tbsp apple juice
  • 1 tbsp honey
    Honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 1 tbsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • juice 1 lime
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 1 ½ tbsp curry powder

Method

  1. Pour boiling water over the noodles in a bowl and leave for 4-5 mins until just starting to soften. Drain and leave in the sieve to steam-dry. Mix the ingredients for the sauce together and set aside.

  2. Put all your ingredients in bowls next to the hob ready to use. Heat a wok over a high heat with 1 tbsp of the oil. Add the chilli, garlic, coriander stalks and ginger, and move around for a couple of mins. Add the carrot, spring onions and shredded cabbage, and stir-fry for about 5 mins, then move all of it to one side of the wok. Add the remaining oil and fry the beaten egg, moving it around to incorporate into the veg. Add the pork, stir-fry to heat through and combine, then add the noodles and sauce, followed by the beansprouts. Stir-fry for a couple mins more, then serve topped with coriander leaves.

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