Singapore Noodles from The Hairy Bikers
This is a really easy recipe and can be made in quick time with ingredients that are readily available at your local supermarket or even local fruit and veg store. What's more some of the dry ingredients you can keep in the cupboard and use for another dish later in the week. Note: In this recipe I've made a couple of changes to the cooking times because the pork isn't quite 'done enough' when it comes out of the oven.
Ingredients
- 300 g Pork tenderloin
- 3 tbsp Dark soy sauce
- 1 splash Sherry
- 2 tsp Brown sugar
- 1/2 tsp Five spice powder
- 3 tbsp Sunflower Oil
- 100 g Fine egg noodles
- 1 Red onion cut into wedges
- 1 Red Pepper deseeded and sliced
- 100 g Shiitake mushrooms sliced
- 2 Garlic cloves crushed
- 20 g Fresh ginger peeled and finely grated
- 2 tsp Madras curry powder
- 200 g Prawns
- 10 Spring onions trimmed and sliced diagonally
Instructions
- Put the pork in a bowl and add 2 tbsp soy sauce, 1 splash Sherry, 2 tsp brown sugar and 1/2 tsp five spice
- Leave the pork to marinade for 30 minutes
- Preheat the oven to 200C
- Roast the pork for 15 minutes and preserve the marinade to one side
- In a Wok or large pan, add 2 tbsp oil, 1 red onion (wedges), 1 red pepper (sliced) and 100g Shiitake mushrooms.
- Fry for 5-6 minutes or until the veg is softened
- Add 2 cloves garlic (crushed) and 20g Ginger (peeled & grated) to the Wok
- Fry for a further 1-2 minutes
- Add 2 tsp of Madras curry powder to the Wok
- Fry for a further 2-3 minutes
- At this point, start cooking 100g egg noodles according to the packet
- Take the pork out of the oven and cut length ways, then slice into thin pieces
- Add the pork to the hot pan along with the 200g prawns
- Fry for 2-3 minutes
- Add the spring 10 onions (sliced large for extra crunch)
- Keep the Wok on the heat, add the drained Noodles, the reserved marinade and mix everything together for 2-3 minutes
- Serve immediately