Sunday, April 5, 2015

Singapore Noodles

I found this recipe in the Rachael Ray magazine.  A few days earlier we made far too much char siu pork and I was looking for something new to try with the leftovers, and even though the original recipe used raw pork loin I figured the char siu pork would just add some additional flavour to the dish.  I had lo mein noodles on hand instead of vermicelli so I just used those, and even though I wasn't so sure about mixing the curry powder with the chinese flavours  this turned out to be a really good stir fry!

3/4 lb pork loin, thinly sliced
1 tbsp curry powder
1 tbsp soy sauce
1 tbsp oil
1 red onion, diced
1 red bell pepper, sliced
1 carrot, julienned
1 cup sugar snap peas
2 eggs, beaten
4 oz noodles, cooked
spring onions, sliced for garnish

In a small bowl, mix together the curry powder, soy sauce and 2 tablespoons of water.

In a large pan, heat the oil over high heat.  Add the onion, pepper, carrot and sugar snap peas, stir fry for a few minutes.  Add the pork, stir for a few more minutes.

Push the pork mixture to the side of the pan, add the egg, leave for a minute, then mix the egg into the pork.

Add the noodles, the curry mixture and stir fry for a few minutes.  Serve with spring onions and lime wedges.

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