Singapore Noodles With Red Roasted Pork Recipes

SINGAPORE NOODLES

Steps:

• Bring a pot of water to a boil over high heat and cook the noodles until tender yet firm, about 10 seconds. Use a strainer and tongs to pick up the noodles and transfer them to a bowl. In the same water cook the shrimp until opaque, about 1 minute, and drain.
• Heat 1 tablespoon of the oil in a large skillet or wok over high heat. Stir-fry the onion until golden, 3 to 5 minutes. Add the remaining 2 tablespoons of oil, the noodles, and peas, and sprinkle the curry powder over the top. Toss well, making sure all of the noodles become yellow. Add the pork, shrimp, and fish sauce, and continue to stir-fry until the noodles are heated through, about 5 minutes. Adjust the seasoning with salt and pepper, if necessary, and serve garnished with cilantro.

SINGAPORE NOODLES WITH RED-ROASTED PORK

Steps:

• Trim any fat from the pork fillet.
• In a bowl mix together all the marinade ingredients and coat the pork and marinade for 2 hours. Preheat the oven to 220°C/425°F/gas7. Lift pork onto a rack resting over a foil lined roasting tin and roast for 10 minutes. Lower oven temp to 180°C/350°F/gas4 and cook for a further 15 minutes, basting occasionally.
• Cook noodles according to packet instructions, drain well and toss with sesame oil and set aside. Cut the red-roasted pork into thin slices.
• Heat a wok or large frying pan and add groundnut oil. When very hot, add garlic and spring onions and stir fry for 30 seconds. Add chillies, green pepper and mushrooms and stir fry for 1-2 minutes.
• Stir in soy sauce, yellow bean sauce, sherry, caster sugar and seasoning to taste.
• Bring just to the boil and cook, stirring frequently for 2-3 minutes. Add noodles and sliced pork and toss over high heat for 1-2 minutes until piping hot.

SINGAPORE NOODLES

Steps:

• Cook noodles in large saucepan of boiling water, uncovered, until just tender; drain.
• Meanwhile, heat 2 teaspoons of the oil in wok, add half of the combined eggs and water and swirl wok to make a thin omelette. Cook, uncovered, until omelette is just set; remove from wok, roll omelette and cut into thin strips. Heat another 2 teaspoons of oil and repeat process with the remaining egg mixture.
• Heat remaining oil in wok, stir fry onion and garlic until onion softens; add curry paste, and stir fry until fragrant. Add minced pork and stir fry until changed in colour. Add bbq pork, prawns, spring onion, sauces, chile and half the omelette; stir fry until heated through. Add noodles; toss gently to combine and serve topped with remaining omelette.

PORK AND SHRIMP SINGAPORE NOODLES

Steps:

• In a bowl, pour boiling water over noodles to cover, let stand for 10 minutes; drain.
• Meanwhile, whisk together soy sauce, oyster sauce, rice wine vinegar, honey and chili paste; set aside.
• In a wok, or large deep skillet, heat the oil over medium-high heat; stir-fry curry powder, ginger root and minced garlic for 30 seconds.
• Add in leeks and bell peppers; stir-fry 1 minute.
• Add in the pork and shrimp; stir-fry for 4 minutes, or until the shrimp are pink.
• Add in the drained noodles, sauce and bean sprouts; gently toss to combine; stir-fry for 5 minutes, or until noodles are heated through.