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Sauteed noodles, singapore style

Mains, Fish, Seafood & Shellfish, Risotto, Pasta and Rice, Pork

A surf and turf sauteed noodles full of flavors.


Recipe for 4 persons

For the sauteed noodles

200 Gr
Rice vermicelli
400 Gr
Pork tenderloin
1 Clove(s)
12 Unit(s)
Peeled medium shrimps
1 Piece(s)
Fresh ginger
2 Unit(s)
Green onion
1 Unit(s)
1 Unit(s)
Red pepper
1 Tbsp
Curry powder
1 Tsp
Fish sauce nuoc-mâm
1 Tbsp
Light soy sauce
1 Tsp
Roasted sesame oil
50 Gr
Sprouted soybeans
1 Large
1 Tsp
4 Sprig(s)
Fresh cilantro
  • Salt and pepper
  • Vegetable oil
Sauteed noodles, Singapore style

Preparation time: 30.00 min

  • For the noodles
    In a big pot of hot water, deep the vermicelli for 8 to 10 minutes. Strain it well.
  • For the pork and shrimp preparations
    In a hot wok with vegetable ol, sear the pork until coloration, add the garlic and the shrimps, sear it 2 more minutes and reserve it in a bowl.Slow the heat, put some more ol, sear the onions for 2 to 3 minutes. Add the carrots, the Pepper, the Ginger and sear it 2 more minutes. Add the curry, the sugar and the fish sauce. Pour a little bit of water, add the vermicelli, the soy sauce and mix it on the heat for a few minutes.Just before serving, add the soy beans, the pork and the shrimps. Finish with the cilantro.
  • For the plating
    Plate it in a bowl plate and finish it with some more cilantro and green onions.

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