Name: Pork and bean sprout Singapore noodles
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: Pork and bean sprout singapore noodles; 300 gram dried rice vermicelli noodles; 2 tablespoon mild curry powder; 1 tablespoon dark soy sauce; 2 tablespoon chinese cooking wine (shaoxing); 2 teaspoon white (granulated) sugar; 1/2 cup (125ml) water; 1/4 cup (60ml) vegetable oil; 1 medium red onion (170g), halved, sliced thinly; 1 medium red capsicum (200g), seeded, sliced thickly; 3 cup (240g) shredded green cabbage; 2 1/2 cup (200g) bean sprouts; 300 gram chinese barbecue pork, sliced thinly; 1 cup loosely packed fresh coriander leaves; 1/2 cup (40g) bean sprouts, extra

Pork and bean sprout Singapore noodles

Visit Singapore with this mouthwatering pork and bean sprout noodle dish - full of fresh, wholesome Asian ingredients!

Serves 4

Prep

20M

Cook

10M

Total

30M

Ingredients

Pork and bean sprout singapore noodles

300 gram dried rice vermicelli noodles

2 tablespoon mild curry powder

1 tablespoon dark soy sauce

2 tablespoon chinese cooking wine (shaoxing)

2 teaspoon white (granulated) sugar

1/2 cup (125ml) water

1/4 cup (60ml) vegetable oil

1 medium red onion (170g), halved, sliced thinly

1 medium red capsicum (200g), seeded, sliced thickly

3 cup (240g) shredded green cabbage

2 1/2 cup (200g) bean sprouts

300 gram chinese barbecue pork, sliced thinly

1 cup loosely packed fresh coriander leaves

1/2 cup (40g) bean sprouts, extra

Method

Pork and bean sprout singapore noodles

1.Soak noodles in a large bowl of cold water for 8 minutes or until softened. Drain.

2.Meanwhile, stir curry powder, sauce, cooking wine, sugar and the water in a small bowl until sugar dissolves.

3.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.

4.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.

5.Divide noodle mixture among bowls; served topped with coriander and extra bean sprouts.

Divide noodle mixture among bowls; served topped with coriander and extra bean sprouts.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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