This noodle dish gets its signature bright yellow colour from golden turmeric. We've substituted leaner pork tenderloin for the traditional barbecued pork (but if you can find the real thing, it's definitely worth using). This recipe yields a lot, so be sure to use a wok or your largest nonstick skillet.
- Portion size 6 servings
- Credits : Canadian Living Magazine: February 2015
- 225 g pork tenderloins trimmed and sliced in thin strips
- 2 tablespoons sodium-reduced soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 280 g dried rice vermicelli (about 1/32-inch/1 mm thick)
- boiling water
- 4 teaspoons vegetable oil
- 2 eggs lightly beaten
- 225 g jumbo shrimp (21 to 24 count), peeled and deveined
- 1 small onion thinly sliced
- 1 sweet red pepper thinly sliced
- 2 cloves garlic minced
- 2 green onions cut in 1-1/2-inch (4 cm) lengths
- 2 teaspoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon granulated sugar
- 2 cups bean sprouts
In bowl, stir together pork, 2 tsp of the soy sauce, the sesame oil, pinch of the salt and the pepper. Cover and refrigerate for 30 minutes.
(Make-ahead: Refrigerate for up to 24 hours.)
Meanwhile, place vermicelli in large heatproof bowl; add enough boiling water to cover and soak according to package instructions. Drain and rinse under cold water; drain well.
In wok or large nonstick skillet, heat 1 tsp of the vegetable oil over medium-high heat; cook eggs, stirring, just until set, about 1 minute. Scrape onto plate. Wipe out wok. Add 1 tsp of the vegetable oil to wok; saut? shrimp over medium-high heat until pink and opaque throughout, about 2 minutes. Remove to plate. Add 1 tsp of the vegetable oil to wok; saut? pork mixture over medium-high heat until just a hint of pink remains inside, about 3 minutes. Remove to plate.
Add remaining vegetable oil to wok; saut? onion, red pepper and garlic over medium-high heat until pepper is tender-crisp, about 2 minutes. Add vermicelli, egg, shrimp, pork, green onions, curry powder, turmeric, sugar and remaining soy sauce and salt. Cook, stirring and tossing, until well combined and heated through, about 3 minutes. Add bean sprouts; cook, stirring, until softened, about 1 minute.
Change it up - Vegetarian Singapore Noodles: Omit shrimp. Substitute 1 pkg (350 g) extra-firm tofu, drained and cut in 1/2-inch (1 cm) cubes, for the pork; continue with recipe as directed.
Nutritional facts per each of 6 servings: about
- Fibre 3 g
- Sodium 504 mg
- Sugars 4 g
- Protein 19 g
- Calories 330.0
- Total fat 7 g
- Cholesterol 124 mg
- Saturated fat 1 g
- Total carbohydrate 46 g
- Iron 18.0
- Folate 18.0
- Calcium 4.0
- Vitamin A 8.0
- Vitamin C 37.0