Pork Singapore noodles

4
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (519.5 g)
  • Calories 995.9
  • Total Fat - 44.3 g
  • Saturated Fat - 16.5 g
  • Cholesterol - 927.1 mg
  • Sodium - 1675.2 mg
  • Total Carbohydrate - 105.6 g
  • Dietary Fiber - 5 g
  • Sugars - 29.2 g
  • Protein - 43.4 g
  • Calcium - 199.2 mg
  • Iron - 7.4 mg
  • Vitamin C - 11.3 mg
  • Thiamin - 0.3 mg

Step 1

Cook noodles according to packet directions and then drain.

Step 2

Heat half the vegetable oil in a large, non-stick wok over a high heat and add pork and stir-fry for 3 minutes, or until browned and remove.

Step 3

Add onion and capsicum to hot wok and stir-fry for 3 minutes. Remove.

Step 4

Combine hot water, curry powder sauce and sesame oil in a small jug.

Step 5

Heat remaining vegetable oil in wok and add eggs and stir-fry for about 30 seconds, or until scrambled and set.

Step 6

Return pork and capsicum mixture to wok with noodles and curry mixture and stir-fry for about 2 minutes, or until hot and finally add spring onions and toss until combined.

Step 7

Serve with extra spring onions, bean sprouts and sweet chilli sauce (optional).

Tips & Variations


No special items needed.

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