Easy Singapore noodles

    1 hour 5 min

    A low-fat, low-calorie quick and easy Asian stir-fry of pork and prawns. Traditional Singapore noodles are made using rice vermicelli, if using vermicelli adjust the cooking time to suit the noodles. You can use as much or as little chilli as you like it's all down to personal taste.


    Norfolk, England, UK
    4 people made this

    Serves: 4 

    • 3 tablespoons teriyaki sauce
    • 1/2 teaspoon Chinese five-spice powder
    • 2 teaspoons medium madras curry powder
    • 300g (11oz) pork tenderloin, trimmed of any fat
    • 140g (5 oz) medium egg noodle
    • 1 tablespoon sunflower oil
    • 2 (300g / 11 oz) packs fresh mixed stir-fry vegetables
    • 100g (3 1/2 oz) cooked prawns, thawed if frozen
    • 1 fresh chilli, sliced finely (optional)

    Prep:20min  ›  Cook:30min  ›  Extra time:15min marinating  ›  Ready in:1hr5min 

    1. Combine the teriyaki sauce, five-spice and curry powder. Rub half the mixture into the pork making sure you coat the pork well; place on a baking tray and leave to marinate for 15 minutes.
    2. Preheat the oven to 180 C / Gas 4.
    3. Roast the pork for 15 to 20 minutes in the preheated oven, or until no longer pink in the centre. Once the pork is cooked transfer it to a chopping board and let it rest for 5 minutes.
    4. Meanwhile, cook the noodles following the instructions on the packet, reducing the cooking time by 1 minute. Refresh in cold water and make sure you drain the noodles very well.
    5. Put a large non-stick frying pan or wok over a medium-high heat. Add the oil and stir-fry the veg for 3 to 4 minutes. Cut your pork in half lengthways, then thinly slice. Tip into the pan, with the prawns, noodles and remaining marinade. Toss together for 2 to 3 minutes until hot then serve.

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