Pork and Shrimp Singapore Noodles |
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Prep Time: 25 Minutes Cook Time: 6 Minutes |
Ready In: 31 Minutes Servings: 4 |
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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. Ingredients:
6 ounces medium rice noodles |
2 tablespoons soy sauce |
2 tablespoons oyster sauce |
2 tablespoons rice wine vinegar |
2 tablespoons honey |
1/2 teaspoon hot chili paste (or more to taste) |
1 -2 tablespoon vegetable oil |
1 tablespoon curry powder |
1 tablespoon minced gingerroot |
2 tablespoons minced fresh garlic (or to taste) |
1 cup finely sliced leek |
1 red sweet bell pepper, seeded and chopped |
1 green bell pepper, chopped |
8 ounces lean pork, cut into thin strips |
8 ounces shrimp, peeled and deveined |
3 cups bean sprouts |
Directions:
1. In a bowl, pour boiling water over noodles to cover, let stand for 10 minutes; drain.
2. Meanwhile, whisk together soy sauce, oyster sauce, rice wine vinegar, honey and chili paste; set aside.
3. 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.
4. Add in leeks and bell peppers; stir-fry 1 minute.
5. Add in the pork and shrimp; stir-fry for 4 minutes, or until the shrimp are pink.
6. Add in the drained noodles, sauce and bean sprouts; gently toss to combine; stir-fry for 5 minutes, or until noodles are heated through.
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