That sort of bright yellow dish of sloppy noodles with added crunch from the stir fried vegetables is what makes Singapore noodles a popular take away option! The key here, as with all stir fried recipes, is to have all your ingredients lined up ready to throw into the wok. Bon appetite!
Ingredients
- 2 handfuls of rice noodles
- 2 large handfuls of bean sprouts
- 2 carrots
- Fresh coriander
- 1 red pepper
- Handful of mushrooms
- 50g prawns
- 2 pork fillets
- 1 tspn ground turmeric
- 1 tspn ground coriander
- 1 tspn chili flakes
- 1 tbspn dark soy sauce
- 2 red chilies
- 1 onion
- 2 clovers garlic
- Juice of 1 lime
- Sunflower oil
- Salt/ pepper
- 2 eggs
Directions
- 1Heat 1 tbpsn sunflower oil in a wok or large pan. Add the onions with a pinch of salt and cook on a low heat for a few minutes until soft and golden. Add the pork and turn the heat to a medium heat. Stir regularly for a few minutes.
- 2Add the garlic and red pepper. Stir in the turmeric, ground coriander, soy sauce, chili flakes and fresh chilies. Mix everything together then add the mushrooms.
- 3After a couple of minutes add the bean sprouts and carrots. Give everything a good stir and leave the bean sprouts to cook and soften for 2 or 3 minutes on a high heat.
- 4Add the noodles (drained) to the wok and give everything another good stir. Make a gap in the middle of the pan and then pour in the beaten egg. Keep the pan on a high heat and then mix everything together so that the egg is cooking quickly but mixed in with all the ingredients.
- 5Once the egg is cooked take the pan off the heat. Add some black pepper and the chopped coriander. Squeeze in some lime juice and then give everything one final mix,
- 6Plate up with some more fresh coriander.
