Singapore Noodles

Name: Singapore Noodles
Prep time: 1 h
Cook time: 20 min
Yield: 4
Cuisine: Québécoise
Ingredients: 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; 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

Preparation 1 h
Cooking 20 min
Servings 4
Freezing Absolutely

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Ingredients

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

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Preparation

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!