Singapore pork and prawn noodles
- July 2018
- Serves 4
- Hands-on time 15 min
Swap the pork and prawns for tofu to make this dish vegetarian. Noodles are always a great choice for when you need a meal in minutes – 15 to be precise.
- Dairy-free recipes
- 13.2g (3.8g saturated)
- 28.3g (7.3g sugars)
- 2 tsp light olive oil
- 300g free-range pork mince
- ¾ tsp chinese five-spice powder
- 2½ tsp curry powder
- 180g sustainable raw king prawns, peeled
- 250g carrots, thinly sliced
- 1-2 red chillies, deseeded (optional – leave in if you like spicy food) and roughly chopped
- 300g ready-cooked or straight-to-wok egg noodles
- 250g pak choi, roughly chopped
- 4 spring onions, thinly sliced
- 1½ tbsp light soy sauce
- Heat the oil in a large heavy-based frying pan or wok over a high heat. Fry the mince for 2 minutes, stirring, to brown.
- Turn the heat down to medium-high, add the spices and stir-fry for 3 minutes, then add the prawns, carrots and chillies. Cook for 3 more minutes, then add the noodles, pak choi and 2 tbsp water.
- Stir-fry, scraping the bottom of the pan to loosen any crispy bits, for another 1-2 minutes until the prawns and mince are cooked through, the vegetables are just tender and the noodles are heated through. Serve straightaway sprinkled with the spring onions and soy sauce.
If you’re not a fan of pork mince swap it for shredded ham or leave it out. You could make this dish vegetarian by using cubed tofu instead of the pork and prawns.
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