Singapore Noodles

Ingredients

• 1 pkt Rice Vermicelli Noodles (200g / 7oz)
• 4 tsp. sesame oil (can use veg oil)
• 200g pork fillet, trimmed (200g / 7oz), sliced
• 20 med uncooked prawns (aka shrimp), tails on
• 3 cloves garlic, crushed
• 2 tsp. crushed ginger
• 1 large onion, sliced half moon
• 1 large red capsicum (aka bell pepper), sliced
• 3 heaped tsp. curry powder
• 1 tsp turmeric
• 2 cups bean sprouts, washed
• 4 tbsp light soy sauce
• 1 large carrot shredded
• ¼ cup water

Method

1. 1Boil kettle, place noodles in a large bowl, and pour over hot water so it covers the noodles. Soak for 5 mins, then drain and leave in colander until ready.
2. 2In a wok or large non-stick frypan heat 1 tsp. sesame oil, and stir fry for 2 mins the pork so it has browned on all sides. Place on plate and set aside.
3. 3Heat tsp. sesame oil and stir fry prawns until starting to change colour. Place on plate and set aside.
4. 4Heat 1 tsp. sesame oil and stir fry onion and red pepper for 5 mins on high heat. Place on plate and set aside.
5. 5Heat 1 tsp. sesame oil on med heat and place curry powder, turmeric, ginger and garlic. Stir until aroma comes through. Add the onion mixture back to pan, stir. Add water and simmer 1 minute. Add sprouts and grated carrot, stir fry for a couple of minutes.
6. 6Now place drained noodles, if stuck together just run under water to unstick, add to pan as well as the pork. Stir until incorporated. Once all incorporated add prawns carefully. Stir again for 1 minute.
7. 7Serve on plate, option to squeeze lime overtop or serve with wedge.