Singapore Noodles with Red Roasted Pork
Transport your taste buds to the vibrant streets of Southeast Asia with this irresistible Singapore Noodles with Red Roasted Pork recipe. Featuring tender rice vermicelli noodles, smoky-sweet char siu pork, and a colorful medley of crisp vegetables, this dish is infused with bold flavors from aromatic curry powder, soy sauce, and a touch of sesame oil. Stir-fried to perfection in a sizzling wok, it’s finished with fresh cilantro, green onions, and zesty lime wedges for a burst of freshness in every bite. Perfect for a quick yet satisfying dinner, this 35-minute meal is a dazzling fusion of savory, spicy, and tangy elements that will have you craving seconds. Ideal for fans of Asian cuisine, this recipe shines with its authentic flavor and vibrant presentation!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Rice vermicelli noodles
- 250 grams Red roasted pork (char siu)
- 2 tablespoons Vegetable oil
- 3 cloves Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 1 medium Onion, sliced
- 1 medium Red bell pepper, thinly sliced
- 1 medium Green bell pepper, thinly sliced
- 100 grams Snow peas, trimmed
- 2 Eggs, lightly beaten
- 2 teaspoons Curry powder
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Sesame oil
- 0.5 teaspoon White pepper
- 3 Green onions, thinly sliced
- 0.25 cup Fresh cilantro leaves, for garnish
- 4 Lime wedges, for serving
Instructions
Prepare the rice vermicelli noodles according to the package instructions. Drain and set aside.
Slice the red roasted pork (char siu) into thin strips and set aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the beaten eggs and scramble until just set, then remove from the wok and set aside.
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic, ginger, and sliced onion. Stir-fry for 1 minute until fragrant.
Add the red and green bell peppers, along with the snow peas. Stir-fry for 2-3 minutes until the vegetables are slightly tender but still crisp.
Push the vegetables to one side of the wok. Add the curry powder to the empty side of the wok and toast for 30 seconds until fragrant.
Return the cooked noodles to the wok, along with the scrambled eggs and sliced red roasted pork.
Pour in the soy sauce, oyster sauce, sesame oil, and sprinkle with white pepper. Toss everything together to evenly coat the noodles and ingredients in the sauce and spices.
Cook for another 2-3 minutes, stirring frequently, until the noodles are heated through and evenly mixed.
Remove from heat and garnish with sliced green onions and fresh cilantro leaves.
Serve hot with lime wedges on the side for a zesty finishing touch.
Nutrition Facts
Calories |
2184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.9 g | 115% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 547 mg | 182% | |
| Sodium | 4630 mg | 201% | |
| Total Carbohydrate | 236.2 g | 86% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 42.6 g | ||
| Protein | 101.4 g | 203% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 318 mg | 24% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 2377 mg | 51% | |
*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.
