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Cuisine Magazine Recipes

Singapore noodles

Posted on : 08-10-2016

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Ingredients

200g rice vermicelli noodles
250g peeled raw prawns, (no tails) chopped
2 tablespoon soy sauce
2 teaspoon grated fresh ginger
3 tablespoon vegetable oil
500g pork mince
175g green beans, thinly sliced diagonally
1 tablespoon curry powder
1 teaspoon caster sugar
3 green onions, (shallot) sliced diagonally
1 red capsicum, thinly sliced
Lemon wedges, to serve

Method

Step 1

Place the noodles in a heatproof bowl and cover with boiling water. Leave for 5 mins to soften then drain well. Combine the prawns with half the soy sauce and ginger in a medium bowl. Heat 1 tablespoon of the oil in a wok or large, deep frying pan.

Step 2

Stir fry the prawns in 2 batches over high heat until they change colour; set aside in a bowl. Add another 1 tablespoon of oil to the wok and cook pork for 5 mins breaking up any lumps as it cooks. Add the remaining soy and ginger to wok and cook for 1 min. Add pork mixture to the bowl with the cooked prawns.

Step 3

Heat remaining oil in wok and stir fry the green onions, capsicum and beans for 3-4 mins until just tender. Add curry powder, stir fry for 1 min. Add sugar and 2 tablespoons of water and cook for 2 mins. Stir in the noodles and return the prawns and pork to the wok. Toss to combine and heat through. Serve noodles with lemon wedges.

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