Preparation time is 15minutes
Cook time is 30minutes
Total time is 45minutes
Serve is for 8 people
Estimated cost per serve is 6.55 dollar
Difficulty level: 1 out of 4
18 Ingredients
Number of servings
8
- 450grams pork tenderloin, cut into 2.5cm (1in) strips
- 6teaspoons Thai fish sauce (such as nam pla)
- 1tablespoons dark soy sauce
- 1tablespoons rice wine vinegar
- 2teaspoons five-spice powder
- 450grams thin rice vermicelli
- 3tablespoons vegetable oil
- 3 cloves garlic, grated or finely chopped
- 1teaspoons ground coriander
- 500grams chestnut mushrooms, sliced
- 425grams prawns, chopped (shelled weight)
- 3 onions, finely chopped
- 4 medium fresh medium-hot red chillies, deseeded and finely sliced
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 300grams beansprouts
- 1 bunch spring onions, chopped
- 1 handful fresh coriander, chopped
Nutrition per serving
1900kJ
Protein
32.6grams
Sugars
5.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This Singapore noodles recipe combines pork tenderloin, juicy prawns, chestnut mushrooms and crunchy bean sprouts with thin vermicelli rice noodles to create an authentic Asian dish.
Method
Step 1 of 11
Put the pork in a mixing bowl, add the fish sauce, soy sauce, rice wine vinegar, and five-spice powder and leave to marinate for 30 minutes, (or overnight in the refrigerator).
Step 2 of 11
Put the vermicelli in a bowl, cover with boiling water, and leave for 6 minutes or until soft. Drain, rinse, then drain again and put to one side.
Step 3 of 11
Heat 1 tablespoon of the oil in a wok, swirling it around well to coat the surface, then add the pork and cook furiously over a high heat for 6-8 minutes, or until beginning to turn golden and crisp.
Step 4 of 11
Remove with a slotted spoon and put to one side.
Step 5 of 11
Heat another tablespoon of the oil in the wok, then add the garlic and ground coriander and stir.
Step 6 of 11
Add the mushrooms and cook for a couple of minutes, then add the shrimps or prawns and stir-fry over a high heat for 5-8 minutes, or until pink.
Step 7 of 11
Remove with a slotted spoon and put to one side.
Step 8 of 11
Heat the remaining oil in the pan, then add the onions and chillies and stir-fry for 1 minute.
Step 9 of 11
Add the vermicelli, season with salt and black pepper, then stir in the beansprouts.
Step 10 of 11
Return the pork and the shrimp or prawn mixture to the wok and stir well.
Step 11 of 11
Remove from the heat, top with the spring onions and coriander, and serve.
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