Singapore Noodles

This old-style noodle dish is as popular and delicious as ever!

The ingredient of Singapore Noodles

• 200g rice vermicelli noodles
• 1 2 cup massel chicken style liquid stock
• 2 tbsp soy sauce
• 1 tbsp dry apera sherry
• 1 tbsp brown sugar
• 1 tbsp vegetable oil
• 200g pork scotch fillet steak thinly sliced
• 1 large brown onion halved thinly sliced
• 2 medium carrots halved sliced diagonally
• 1 celery stalk thinly sliced diagonally
• 2 garlic cloves crushed
• 1 tbsp curry powder
• 300g small green prawns peeled tails intact deveined
• green onion thinly sliced to serve

The Instruction of singapore noodles

• place noodles in a large heatproof bowl cover with boiling water stand for 5 minutes separate noodles with a fork drain combine stock soy sauce apera and sugar in a small bowl
• heat a wok over medium high heat add half the oil swirl to coat add pork stir fry for 2 minutes or until browned transfer to a plate cover to keep warm
• add remaining oil to wok swirl to coat add onion carrot and celery stir fry for 2 minutes or until onion has just softened add garlic stir fry for 1 minute add curry powder stir fry for 30 seconds or until fragrant add prawns stir fry for 3 minutes or until prawns are just pink
• add noodles pork and sauce mixture to wok stir fry for 2 to 3 minutes or until heated through sprinkle with green onion serve

Nutritions of Singapore Noodles

fatContent: 420 401 calories
saturatedFatContent: 10 9 grams fat

carbohydrateContent: 2 8 grams saturated fat
sugarContent: 51 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 26 6 grams protein
sodiumContent: 120 milligrams cholesterol

Share this post