Singapore Noodles

  • Preparation 1 h
  • Cooking 20 min
  • Servings 4
  • Freezing Absolutely



  • 600 g of lightly frozen pork tenderloin, the fat removed, thinly sliced
  • 2 tablespoons soy sauce
  • 2 tablespoons fish sauce
  • 1 teaspoon toasted sesame oil
  • 1 1/2 pack of rice vermicelli (about 450g)
  • 4 tablespoons canola oil
  • 3 eggs
  • 2 Nantes carrots, cut into juliennes
  • 1/2 yellow onion, thinly sliced
  • 25 raw shrimps size 31-40, peeled and tails removed
  • 1 teaspoon Sriracha (or more to taste)
  • 1 red bell pepper, cut into strips
  • 20 snow peas, trimmed and cut in half diagonally
  • 2 cups cabbage, cut in juliennes
  • 2 tablespoons curry powder
  • 1 green oignon, finely sliced
  • Salt and fresh ground pepper


Ingredients for the sauce

  • 3 garlic cloves, finely chopped
  • 2 teaspoons soy sauce
  • 2 teaspoons white wine
  • 2 teaspoons fish sauce
  • 1/4 teaspoon brown sugar
  • 1 teaspoon curry powder
  • Pepper to taste




  • In large bowl, add pork, soy sauce, fish sauce, sesame oil and pepper to taste. Mix and set aside.
  • In a bowl, add the ingredients for the sauce and mix. Set aside.
  • In a large saucepan filled with boiling water, cook the noodles following the instructions on the package. Pour into strainer, rinse thoroughly with cold water and drain well. Cut the noodles into 4 and set aside.
  • In a bowl, pour the eggs then season with salt and pepper. Whisk to mix well.
  • In a large wok or saucepan heated over medium heat, add 1 tablespoon canola oil and spread. Add the eggs and do not mix. Leave to cook as an omelette for 2-3 minutes. Pour the egg into a plate, cut into strips and set aside.
  • Increase the wok on high heat, add 2 tablespoons canola oil and let heat for 1 minute. Add the carrots, onion, pork, shrimp, Sriracha and sauce then stir-fry for 2-3 minutes. Break the meat into pieces.
  • Add bell pepper, snow peas and cabbage then continue cooking for 2-3 minutes to soften the peppers.
  • Add noodles, curry and eggs and 1 tablespoon of canola oil then continue cooking for 3-4 minutes while mixing. Serve immediately and garnish with green onions!