SINGAPORE NOODLES

By ROBandSEAN

Ingredients

• 225 g pork tenderloins trimmed and sliced in thin strips
• 2 tablespoons sodium-reduced soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 280 g dried rice vermicelli (about 1/32-inch/1 mm thick)
• boiling water
• 4 teaspoons vegetable oil
• 2 eggs lightly beaten
• 225 g jumbo shrimp (21 to 24 count), peeled and deveined
• 1 small onion thinly sliced
• 1 sweet red pepper thinly sliced
• 2 cloves garlic minced
• 2 green onions cut in 1-1/2-inch (4 cm) lengths
• 2 teaspoons curry powder
• 1 teaspoon turmeric
• 1 teaspoon granulated sugar
• 2 cups bean sprouts

Details

Preparation time 30mins
Cooking time 50mins
Adapted from canadianliving.com

Preparation

Step 1

In bowl, stir together pork, 2 tsp of the soy sauce, the sesame oil, pinch of the salt and the pepper. Cover and refrigerate for 30 minutes.

(Make-ahead: Refrigerate for up to 24 hours.)

Meanwhile, place vermicelli in large heatproof bowl; add enough boiling water to cover and soak according to package instructions. Drain and rinse under cold water; drain well.

In wok or large nonstick skillet, heat 1 tsp of the vegetable oil over medium-high heat; cook eggs, stirring, just until set, about 1 minute. Scrape onto plate. Wipe out wok. Add 1 tsp of the vegetable oil to wok; saut? shrimp over medium-high heat until pink and opaque throughout, about 2 minutes. Remove to plate. Add 1 tsp of the vegetable oil to wok; saut? pork mixture over medium-high heat until just a hint of pink remains inside, about 3 minutes. Remove to plate.

Add remaining vegetable oil to wok; saut? onion, red pepper and garlic over medium-high heat until pepper is tender-crisp, about 2 minutes. Add vermicelli, egg, shrimp, pork, green onions, curry powder, turmeric, sugar and remaining soy sauce and salt. Cook, stirring and tossing, until well combined and heated through, about 3 minutes. Add bean sprouts; cook, stirring, until softened, about 1 minute.