Pork And Shrimp Singapore Noodles - cooking recipe

Ingredients
    6 ounces medium rice noodles
    2 tablespoons soy sauce
    2 tablespoons oyster sauce
    2 tablespoons rice wine vinegar
    2 tablespoons honey
    1/2 teaspoon hot chili paste (or more to taste)
    1 -2 tablespoon vegetable oil
    1 tablespoon curry powder
    1 tablespoon minced gingerroot
    2 tablespoons minced fresh garlic (or to taste)
    1 cup finely sliced leek
    1 red sweet bell pepper, seeded and chopped
    1 green bell pepper, chopped
    8 ounces lean pork, cut into thin strips
    8 ounces shrimp, peeled and deveined
    3 cups bean sprouts
Preparation
    In a bowl, pour boiling water over noodles to cover, let stand for 10 minutes; drain.
    Meanwhile, whisk together soy sauce, oyster sauce, rice wine vinegar, honey and chili paste; set aside.
    In a wok, or large deep skillet, heat the oil over medium-high heat; stir-fry curry powder, ginger root and minced garlic for 30 seconds.
    Add in leeks and bell peppers; stir-fry 1 minute.
    Add in the pork and shrimp; stir-fry for 4 minutes, or until the shrimp are pink.
    Add in the drained noodles, sauce and bean sprouts; gently toss to combine; stir-fry for 5 minutes, or until noodles are heated through.

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