Pork Singapore noodles
"From our weekday newspaper The West Australian. Times are estimated."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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