Prawn Singapore Noodles

With Riverview Farms Pork Roast

PrepTime 15 Mins
Serves 4
Cook Time 15 Mins

1 x Riverview Farms Pork Roast, diced

300g dried rice vermicelli noodles

1 tbs peanut oil

300g raw peeled prawns, deveined & tails intact

2 eggs, beaten

1 onion, halved & thinly sliced

2 cloves garlic, minced

2 tsp Madras curry powder

To Serve:

4 spring onions, thinly sliced

1 red chilli, thinly sliced (optional)

  1. 1

    Cook noodles according to packet instructions. Drain and cut into shorter strands using kitchen scissors. Set aside.

  2. 2

    Heat half the oil in a wok or large frypan. Add prawns and cook for 1-2 minutes until just cooked. Transfer prawns to a plate.

  3. 3

    Add egg to wok and swirl to make a thin omelette. Cook for 1-2 minutes until just set. Transfer to a chopping board and cool slightly, then roll up and cut into slices.

  4. 4

    Add remaining oil and onion to wok and stir fry for 4 minutes until soft and caramelised.

  5. 5

    Add garlic and cook for a further 1 minute.

  6. 6

    Add pork and stir fry for 5 minutes until beginning to crisp. Add noodles, curry powder, prawns, egg and toss for 2 minutes until combined and noodles are hot.

  7. 7

    Divide between serving bowls and top with spring onions and chilli.

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