Singapore Noodles (Shrimp/Pork)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
5 1/3 oz rice noodles, 12 shrimp, 5 1/3 oz pork cubed (or chicken), 1 fl oz of white wine or rice wine, 2 Tbsp soy sauce, 2 Tbsp fish sauce, 1/2 Tbsp brown sugar, 1 Tbsp corn starch, 2 fl oz vegetable oil, 1/2 onion sliced, 1 handful bean sprouts, 1/2 red pepper sliced, 1 spring onion sliced, 2 cloves garlic minced, 2 eggs whisked, 1 1/2 Tbsp curry powder, salt and white pepper.
Step 1:
Marinate the shrimp and pork Combine the pork and shrimp into the same bowl and add the soy sauce, the fish sauce, the rice wine, and the corn starch. Mix together thoroughly and leave it to marinade for at least 10 minutes.
Step 2:
Cook the marinated shrimp and pork Add a little vegetable oil to the already hot wok. Add the pork and shrimp with as little of the marinade as possible and cook for a minute or two.
When everything is more or less cooked, add the marinade, continue to cook for a few seconds more and then remove the pork and shrimp from the wok. Place it onto a tray while leaving the wok on the heat.
Step 3:
Cook the vegetables Now add a more little oil to the wok and introduce the onions, cooking them for a half minute or so. Next, add the red pepper, garlic, spring onions, bean sprouts and stir. Cook together briefly and remove from the heat.
Place the vegetables on the tray beside the pork and shrimp.
Step 4:
Cook the egg and the noodles Again, add a little oil to the hot wok. Add the egg and stir briskly. Now add the noodles (without adding the water) and stir. Next, combine the curry powder, sugar, season with salt and pepper and stir again.
Step 5:
Combine the other ingredients Finally, add the vegetables, the shrimp and the pork to the wok. Toss everything together, cooking just enough to blend the flavours and warm everything through.
Step 6:
Garnish and serve There is nothing left to do except to garnish your creation with a little coriander and serve. It makes a whole meal in itself so there's no need to worry about side-dishes. Just enjoy!
Serves 2-4 people
For those interested in a "Balance Diet of 40-30-30", this is fairly close. A little less oil and it would be very close to the 40% Carb, 30% Protein, and 30% Fat.
Number of Servings: 4
Recipe submitted by SparkPeople user STEVELINDER.
Marinate the shrimp and pork Combine the pork and shrimp into the same bowl and add the soy sauce, the fish sauce, the rice wine, and the corn starch. Mix together thoroughly and leave it to marinade for at least 10 minutes.
Step 2:
Cook the marinated shrimp and pork Add a little vegetable oil to the already hot wok. Add the pork and shrimp with as little of the marinade as possible and cook for a minute or two.
When everything is more or less cooked, add the marinade, continue to cook for a few seconds more and then remove the pork and shrimp from the wok. Place it onto a tray while leaving the wok on the heat.
Step 3:
Cook the vegetables Now add a more little oil to the wok and introduce the onions, cooking them for a half minute or so. Next, add the red pepper, garlic, spring onions, bean sprouts and stir. Cook together briefly and remove from the heat.
Place the vegetables on the tray beside the pork and shrimp.
Step 4:
Cook the egg and the noodles Again, add a little oil to the hot wok. Add the egg and stir briskly. Now add the noodles (without adding the water) and stir. Next, combine the curry powder, sugar, season with salt and pepper and stir again.
Step 5:
Combine the other ingredients Finally, add the vegetables, the shrimp and the pork to the wok. Toss everything together, cooking just enough to blend the flavours and warm everything through.
Step 6:
Garnish and serve There is nothing left to do except to garnish your creation with a little coriander and serve. It makes a whole meal in itself so there's no need to worry about side-dishes. Just enjoy!
Serves 2-4 people
For those interested in a "Balance Diet of 40-30-30", this is fairly close. A little less oil and it would be very close to the 40% Carb, 30% Protein, and 30% Fat.
Number of Servings: 4
Recipe submitted by SparkPeople user STEVELINDER.
Nutritional Info Amount Per Serving
- Calories: 293.8
- Total Fat: 18.4 g
- Cholesterol: 106.0 mg
- Sodium: 1,058.6 mg
- Total Carbs: 20.1 g
- Dietary Fiber: 2.0 g
- Protein: 13.2 g
Member Reviews
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MOUNTPEARLGIRL1
I made this with chicken and shrimp but next time will use pork. I misread the recipe and did not pre-cook the noodles, thinking they would cook in moisture from the vegetables. Perhaps the recipe could be clearer: "noodles, cooked and drained". Very much like my favourite restaurant's version. - 3/12/11