Recipe

Pork and bean sprout Singapore noodles

Visit Singapore with this mouthwatering pork and bean sprout noodle dish - full of fresh, wholesome Asian ingredients!

  • 20 mins preparation
  • 10 mins cooking
  • Serves 4
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Ingredients

Pork and bean sprout singapore noodles
  • 300 gram dried rice vermicelli noodles
  • 2 tablespoon mild curry powder
  • 1 tablespoon dark soy sauce
  • 2 tablespoon chinese cooking wine (shaoxing)
  • 2 teaspoon white (granulated) sugar
  • 1/2 cup (125ml) water
  • 1/4 cup (60ml) vegetable oil
  • 1 medium red onion (170g), halved, sliced thinly
  • 1 medium red capsicum (200g), seeded, sliced thickly
  • 3 cup (240g) shredded green cabbage
  • 2 1/2 cup (200g) bean sprouts
  • 300 gram chinese barbecue pork, sliced thinly
  • 1 cup loosely packed fresh coriander leaves
  • 1/2 cup (40g) bean sprouts, extra

Method

Pork and bean sprout singapore noodles
  • 1
    Soak noodles in a large bowl of cold water for 8 minutes or until softened. Drain.
  • 2
    Meanwhile, stir curry powder, sauce, cooking wine, sugar and the water in a small bowl until sugar dissolves.
  • 3
    Heat 1 tablespoon of the oil in a wok over medium-high heat. Add onion; stir-fry for 1 minute. Add capsicum; stir-fry for a further minute. Add cabbage; stir-fry for 2 minutes or until softened slightly. Remove vegetables from wok.
  • 4
    Heat remaining oil in wok over medium heat. Add curry powder mixture; stir-fry for 5 minutes. Add noodles; toss well to coat in spice mixture. Add remaining ingredients except coriander; stir-fry for 1 minute or until heated through and well combined.
  • 5
    Divide noodle mixture among bowls; served topped with coriander and extra bean sprouts.

Notes

Divide noodle mixture among bowls; served topped with coriander and extra bean sprouts.