Pork and Shrimp Singapore Noodles
Dive into a bowl of vibrant and flavorful Pork and Shrimp Singapore Noodles, a classic stir-fried dish that perfectly balances savory, spicy, and aromatic notes. This quick and easy recipe features tender rice vermicelli, juicy shrimp, and marinated pork, all tossed with a fragrant curry sauce that’s elevated by garlic, ginger, and a splash of Shaoxing wine. Packed with colorful veggies like red bell peppers, carrots, and crisp bean sprouts, it’s a dish bursting with texture and freshness. Scrambled eggs lend a rich touch, while a squeeze of lime adds a zesty finish. Perfect for busy weeknights, this 35-minute recipe brings a taste of Southeast Asia to your table in just one skillet. Try it today and enjoy a crowd-pleasing, noodle-based masterpiece!
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Recipe Information
Ingredients
- 200 grams Rice vermicelli noodles
- 200 grams Pork tenderloin, thinly sliced
- 200 grams Raw shrimp, peeled and deveined
- 4 tablespoons Soy sauce
- 2 tablespoons Shaoxing wine or dry sherry
- 2 teaspoons Curry powder
- 2 teaspoons Sesame oil
- 3 tablespoons Vegetable oil
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, finely chopped
- 1 Red chili, thinly sliced (optional)
- 1 medium Carrot, julienned
- 1 medium Red bell pepper, thinly sliced
- 3 Green onions, sliced
- 2 Egg, beaten
- 100 grams Bean sprouts
- 0.5 teaspoon Salt
- 0.25 teaspoon White pepper
- 2 Lime wedges, for garnish
Instructions
Soak the rice vermicelli noodles in hot water for 10 minutes or until softened. Drain and set aside.
In a small bowl, combine 2 tablespoons of soy sauce, the Shaoxing wine, and curry powder. Mix well and set aside.
In a medium bowl, toss the sliced pork with 1 tablespoon of soy sauce and 1 teaspoon of sesame oil. Let marinate for 5 minutes.
Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the beaten eggs and scramble until just set. Remove and set aside on a plate.
Add another tablespoon of vegetable oil to the wok. Stir-fry the pork slices for 2-3 minutes until cooked through. Remove and set aside with the eggs.
In the same wok, heat 1 more tablespoon of vegetable oil. Add the garlic, ginger, and chili (if using), and stir-fry for 30 seconds until fragrant.
Add the shrimp and stir-fry for 2-3 minutes until pink and cooked through. Remove and set aside with the pork and eggs.
Add the carrots, red bell pepper, and white parts of the green onions to the wok. Stir-fry for 2 minutes until just tender.
Add the softened rice vermicelli noodles to the wok. Pour the curry powder mixture over the noodles and toss to coat evenly.
Return the pork, shrimp, and eggs to the wok. Add the bean sprouts, remaining green onions, salt, white pepper, and 1 teaspoon of sesame oil. Toss everything together and cook for 2 minutes until heated through.
Taste and adjust seasoning if needed. Serve hot with lime wedges on the side.
Nutrition Facts
Calories |
2127 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.4 g | 113% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 37.0 g | ||
| Cholesterol | 894 mg | 298% | |
| Sodium | 5404 mg | 235% | |
| Total Carbohydrate | 195.7 g | 71% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 15.9 g | ||
| Protein | 138.7 g | 277% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 341 mg | 26% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2649 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
