Singapore Noodles

Serves 2-4

Ingredients:

300g dried rice vermicelli
600g raw prawns
2 tbsp oil
2 cloves garlic, finely chopped
350g pork loin, cut into strips
1 large onion, cut into thin wedges
1 tbsp mild curry powder
155g green beans, cut into small diagonal pieces
1 large carrot, cut into fine match sticks
1 tsp caster sugar
1 tsp salt
1 tbsp soy sauce
200g bean sprouts, scraggly ends removed
spring onion, cut into fine strips, to garnish


Method:

• Soak the vermicelli in boiling water for 5 minutes or until soft; drain well.
• Peel and devein the prawns; chop the prawn meat.
• Heat 1 tablespoon oil in a wok and, when hot, add the prawn meat, garlic and pork. Stir-fry for 2 minutes or until just cooked, remove from the wok.
• Reduce the heat to medium and heat another tablespoon oil, add the onion and curry powder and stir-fry for 2-3 minutes. Add the beans, carrot, sugar and salt, sprinkle with a little water and stir-fry for 2 minutes.
• Add the vermicelli and soy sauce to the wok; toss with 2 wooden spoons. Add the bean sprouts and pork mixture, season with salt, pepper and sugar to taste, and then toss well. Serve garnished with spring onion.

Nutrition per serve (4): Protein 40g
Fat 15g
Carbohydrate 70g
Dietary Fibre 5g
Cholesterol 185mg
2360 kj (560 cal)