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Shrimps and pork singapore style noodles

Mains, Fish, Seafood & Shellfish, Pork

Simple dish representing the Chinese and Malaysian ethnic diversity of Singapore; stir-fried rice vermicelli topped with pork, shrimp and fresh vegetables seasoned with soy and curry.

Ingredients

Recipe for 4 persons

For the Singore style noodles

200 Gr
Rice vermicelli
400 Gr
Pork tenderloin
12 Unit(s)
Peeled medium shrimps
1 Clove(s)
Garlic
10 Gr
Fresh ginger
100 Gr
Sprouted soybeans
2 Unit(s)
Green onion
1 Unit(s)
Carrot
1 Unit(s)
Red pepper
15 Ml
Curry powder
10 Gr
Sugar
30 Ml
Soy sauce
5 Ml
Roasted sesame oil
  • Vegetable oil

Preparation time: 30 min

  • General preparation
    Cut the pork into strips. Chop onion and green onion. Chop garlic and ginger finely. Cut carrots and peppers into juliennes.
  • For the noodles
    In plenty of boiling hot water, let soak the rice noodles according to package directions. Drain well.
  • For the garnish
    In a hot wok or large nonstick skillet, pour a little oil and fry the pork strips until they are golden brown. Add garlic and shrimps and saute for 2 more minutes. Set aside. Turn down the fire intensity of the wok and pour the remaining oil and stir-fry the onion for 2 to 3 minutes. Add the carrot, pepper, ginger and garlic and stir-fry on for 2 minutes. Then add the curry, sugar, soy sauce and sesame oil. Add noodles and stir-fry while mixing everything using two wooden spoons for a few secondes. Just before serving, add the bean sprouts, pork and shrimps. Adjust the seasoning.
  • To serve
    On your plate, place a serving of fried noodles and garnish with a little chopped green onion.
Do not let the rice vermicelli soak for too long in hot water because they will tend to break down easily when sautéed.

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