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Singapore Noodles

Soften thin rice noodles before stir-frying with pork, prawns, and vegetables in a spicy coconut curry sauce.

PorkSeafoodNoodlesSpicyStir-Fry
Estimated Nutrition
Calories
716.1
kcal / serving
2864.5 kcal total
Carbs
51.2g
per serving
204.8 g total
Fat
43.7g
per serving
174.6 g total
Protein
29.6g
per serving
118.2 g total
Cook Time
15
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
1
tbsp
Sugar
CondimentsSauces
2
tbsp
Light Soy Sauce
for the curry sauce
3
tbsp
Curry Paste
Indian Madras style, or powder
Dairy
4
piece
Egg
medium, free range, beaten
GrainsCereals
225
g
Rice Noodle
thin
Liquids
2
tbsp
Shaoxing Rice Wine
or dry sherry
250
ml
Coconut Milk
tinned
Meat
100
g
Chinese Barbecue Pork
or cooked ham, finely shredded
NutsSeeds
10
g
Salt
1 tsp for eggs, 1 tsp for sauce
5
g
White Pepper
freshly ground
1.5
tbsp
Garlic
finely chopped
1
bunch
Coriander
fresh leaves, to garnish
5
g
Black Pepper
freshly ground
OilsFats
15
ml
Sesame Oil
1 tbsp
45
ml
Groundnut Oil
3 tbsp, or peanut oil
Seafood
100
g
Prawn
small, cooked, shelled
Vegetables
50
g
Chinese Black Mushrooms
stems removed, caps finely shredded into thin strips
175
g
Sweet Peas
frozen, petit pois, thawed
1
tsp
Ginger
fresh, finely chopped
6
piece
Chili
fresh red or green, de-seeded and finely shredded
6
piece
Water Chestnut
fresh or tinned
3
piece
Spring Onion
finely shredded

Method

1
2
3
4
5
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