Singapore Noodles With Pork Food

SINGAPORE NOODLES

Steps:

• Combine the Sauce ingredients in a small bowl and mix.
• Place rice vermicelli noodles in a large bowl filled with boiled water and soak as per packet instructions. Drain and set aside.
• Heat 1 tbsp of oil in a wok or heavy based fry pan over medium heat. Add the shrimp/prawns, cook until just cooked - about 2 1/2 to 3 minutes. Remove and set aside.
• Add the egg and spread it out to make a thin omelette. Once set, use a spatula to roll it up, remove from the wok and slice (while still rolled up).
• Return the wok to medium heat and add the remaining 1 tbsp of oil. Add the garlic, ginger and onion, cook for 2 minutes until onion is slightly softened.
• Add capsicum and cook for 1 minute.
• Add noodles and Sauce, give it a few tosses. Then add the egg, pork, shrimp/prawns, chillies (if using). Toss until the sauce coats all the noodles and everything is heated through - about 1 to 2 minutes.
• Serve immediately.

SINGAPORE RICE NOODLES RECIPE

Steps:

• Pat shrimp dry with paper towels and place in a small bowl. Add 1 teaspoon canola oil and 1/2 teaspoon fish sauce. Mix well and set aside in refrigerator.
• Place garlic in a small bowl and add 2 teaspoons curry powder along with soy sauce, Shaoxing wine, white pepper, sugar, remaining 2 teaspoons fish sauce. Mix well, thinning with 2 teaspoons water, then set sauce aside.

EASY SINGAPORE NOODLES

Steps:

• Boil the kettle and put the noodles in a large pan or bowl. Pour over enough boiled water to cover, pushing the noodles under the water to help them soften evenly. Set aside for 5-10 mins, until the noodles are completely soft. Mix the curry powder, turmeric, sugar, sesame oil, soy sauce and 1 tbsp water in a bowl.
• Heat the wok until very hot. Add the sunflower oil, onion and pepper. Stir-fry for 3-4 mins until softened and starting to brown in places. Drain the noodles and add to the pan, along with the sauce mixture and beansprouts. Stir-fry for a further 3-4 mins, tossing everything through the sauce, until hot. Adjust the seasoning with a little more soy or sugar, if you like, and scatter over the chilli, if you like more spice.

PORK AND SHRIMP SINGAPORE NOODLES

Steps:

• In a bowl, pour boiling water over noodles to cover, let stand for 10 minutes; drain.
• Meanwhile, whisk together soy sauce, oyster sauce, rice wine vinegar, honey and chili paste; set aside.
• In a wok, or large deep skillet, heat the oil over medium-high heat; stir-fry curry powder, ginger root and minced garlic for 30 seconds.
• Add in leeks and bell peppers; stir-fry 1 minute.
• Add in the pork and shrimp; stir-fry for 4 minutes, or until the shrimp are pink.
• Add in the drained noodles, sauce and bean sprouts; gently toss to combine; stir-fry for 5 minutes, or until noodles are heated through.

SPICY SINGAPORE NOODLES

Steps:

• Pour boiling water over the noodles in a bowl and leave for 4-5 mins until just starting to soften, or follow the pack instructions. Drain and leave in the sieve to steam-dry. Mix the ingredients for the sauce together and set aside.
• 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 stir-fry 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 prawns and stir for a few seconds untilstarting to turn pink. Add the pork, stir-fry to heat through and combine, then add the noodles and sauce, followed by the beansprouts. Stir-fry until the prawns are cooked through, then serve topped with coriander leaves.

SINGAPORE NOODLES

Steps:

• Mix the teriyaki sauce, five-spice and curry powders. Add half to the pork, turning to coat, and leave to marinate for 15 mins.
• 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.
• Meanwhile, cook the noodles following pack instructions, but reduce the cooking time by 1 min. Refresh in cold water and drain very well.
• 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.