Name: Special singapore noodles
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 250 gram singapore egg noodles; 2 tablespoon peanut oil; 150 gram pork fillet, thinly sliced; 175 gram (6) thinly sliced chinese lup cheong sausage; 12 medium green prawns, peeled; 2 clove garlic, crushed; 1 2cm piece ginger, peeled, finely grated; 1 red capsicum, seeded, thinly sliced; 2 teaspoon curry powder; 1 teaspoon turmeric; 1/4 cup light soy sauce; 3 eggs, lightly beaten; 4 green onions, shredded; 1 long red chilli, thinly sliced; lime wedges, to serve

Ingredients

250 gram singapore egg noodles

2 tablespoon peanut oil

150 gram pork fillet, thinly sliced

175 gram (6) thinly sliced chinese lup cheong sausage

12 medium green prawns, peeled

2 clove garlic, crushed

1 2cm piece ginger, peeled, finely grated

1 red capsicum, seeded, thinly sliced

2 teaspoon curry powder

1 teaspoon turmeric

1/4 cup light soy sauce

3 eggs, lightly beaten

4 green onions, shredded

1 long red chilli, thinly sliced

lime wedges, to serve

Method

1.Place noodles in a heatproof bowl; cover with hot water. Soak until they soften, gently separating. Drain well; set aside.

2.Heat half oil in a wok or large frying pan on high.

3.Stir-fry pork and sausage 4-5 minutes, until well browned; remove from wok. Stir-fry prawns in same wok 2-3 minutes, until they change colour. Set aside with pork mixture.

4.Heat remaining oil in wok on high. Stir-fry garlic and ginger 30 seconds. Add capsicum; stir-fry 1-2 minutes. Sprinkle over spices; stir-fry 1 minute.

5.Add noodles and soy to wok, tossing well to coat in sauce. Push mixture to one side. Pour in eggs; cook, stirring, until just set.

6.Return pork mixture and prawns to wok with half onion; toss well to combine. Serve topped with remaining onion and chilli; accompany with lime wedges.

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Ingredients

Method

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