Visit Singapore from your dining room table with this mouth-watering pork and bean sprout noodle dish. It’s full of fresh, wholesome Asian ingredients, and is ready in just 30 minutes.
Ingredients
Method
Pork and bean sprout singapore noodles
Soak noodles in a large bowl of cold water for 8 minutes or until softened. Drain.
Meanwhile, stir curry powder, sauce, cooking wine, sugar and the water in a small bowl until sugar dissolves.
Heat 1 tablespoon of the oil in a wok over medium-high heat. Add onion; stir-fry for 1 minute. Add capsicum; stir-fry for a further minute. Add cabbage; stir-fry for 2 minutes or until softened slightly. Remove vegetables from wok.
Heat remaining oil in wok over medium heat. Add curry powder mixture; stir-fry for 5 minutes. Add noodles; toss well to coat in spice mixture. Add remaining ingredients except coriander; stir-fry for 1 minute or until heated through and well combined.
Divide Singapore noodle mixture among bowls; served topped with coriander and extra bean sprouts.
Singapore noodles flavour variations
For a recipe with beef instead of pork, try our beef Singapore noodles. We also have chicken Singapore noodles.
What are vermicelli noodles?
Similar in texture and taste to glass noodles are the ubiquitous vermicelli noodle, branded as such because of their popularity in everywhere from Malaysia to China to Thailand. The difference lies in their base ingredient. Vermicelli noodles are made from rice flour instead of starch, but are also ideal for those avoiding gluten (look for brands with 100 per cent rice flour).
Learn more about the different types of noodles.
Where to buy Shaoxing wine
Shaoxing wine is made from rice and is an essential ingredient in most Chinese savoury dishes, as well as other Asian dishes like these Singapore noodles. It is available available from Asian food stores and most large supermarkets.
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