Bring this Asian classic to the table in record time. Simply stir-fry juicy pork, crisp veggies and oodles of noodles, then toss together with a mild curry powder.
We didn't add the capsicul to the dish due to food intolerance
Did you know?
Despite its name, Singapore noodles was created in Hong Kong, where curry powder brought by the British was tossed through Asian rice noodles to form a new exotic dish. The fusion of cuisines was reminiscent of the Indian-Chinese flavours in Singaporean cooking, giving the dish its name.
0g Malaysian mild curry powder
100g vermicelli noodles
1 spring onion
1 red capsicum
150g green beans
¼ tsp chilli flakes (optional)
3 tsp soy sauce
1 tbs vegetable oil
2 garlic cloves
Prep ingredients: Trim the beans, then halve on an angle. Thinly slice the capsicum and spring onion. Crush or finely chop 2 garlic cloves.
Soak noodles: Put the noodles in a large heatproof bowl and cover with boiling water. Soak for 5 mins or until tender. Drain. Meanwhile, separate the pork stir-fry into a bowl. Add the white part of the spring onion and half the curry powder. Season with pepper and toss to coat.
Stir-fry pork: Heat 2 tsp vegetable oil in a large frypan over high heat. Stir-fry the pork for 2 mins or until browned. Remove from the pan. Heat 2 tsp vegetable oil in the pan over medium heat. Stir-fry the beans for 2 mins or until almost tender but still with crunch. Add the capsicum and garlic and stir-fry for 30 secs or until fragrant.
Add egg: Push the stir-fry mixture to one side of the pan, crack 1 egg into the other side and cook, stirring, for 1-2 mins until the egg is scrambled and just cooked through.
Serve up: Add the noodles, pork, remaining curry powder, 3 tsp soy sauce and 2 tbs water to the egg and veggie mixture and stir-fry for 1 min or until warmed through. Remove the pan from the heat. Taste, then season with salt and pepper. Divide the Singapore noodles among bowls. Scatter over the remaining spring onion and ¼ tsp chilli flakes, if using. Enjoy!