Singapore Noodles With Red Roasted Pork Recipes
SINGAPORE NOODLES WITH RED-ROASTED PORK
A work colleague recommended this recipe to me when my mother-in-law came for dinner. Its from the ready steady cook book and was cooked by Patrick Anthony on the show. This recipe is incredibly easy and tasty, and the pork is REALLY tender. I left the mushrooms out and added some chopped orange pepper instead.
Provided by boozysoozy
Categories Pork
Time 59m
Yield 4 serving(s)
Number Of Ingredients 22
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.
Nutrition Facts : Calories 603.4, Fat 20.3, SaturatedFat 4.4, Cholesterol 123.5, Sodium 900, Carbohydrate 62.7, Fiber 4.1, Sugar 13.3, Protein 36.5
PORK AND SHRIMP SINGAPORE NOODLES
This is so good! To save some chop the peppers and leeks, and slice pork before preparing the dish. Prep time includes chopping veggies, and cooking time is stir-frying time. Adjust all ingredients to taste.
Provided by Kittencalrecipezazz
Categories Pork
Time 31m
Yield 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 427.6, Fat 8.1, SaturatedFat 1.9, Cholesterol 143.8, Sodium 1010.8, Carbohydrate 59.2, Fiber 4.3, Sugar 14.9, Protein 30.3
SINGAPORE NOODLES
Provided by Corinne Trang
Categories Wok Pork Shellfish Stir-Fry Dinner Meat Seafood Shrimp Noodle Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6
Number Of Ingredients 10
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.
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