Singapore noodles

Name: Singapore noodles
Yield: 4
Ingredients: Scallions, in fine strips, for garnish; 1 large Carrot, cut into small sticks; 1 large Onion, cut into thin both; 1 tsp Salt; 1 tbsp Soy sauce; 1 tsp Sugar; 1-2 tbsp Curry; 150 g Green beans, cut diagonally into small pieces; 2 clove Garlic, finely chopped; 2 tbsp Oil; 200 g Bean sprouts, without the mess; 300 g Dried vermicelli rice noodles; 300 g Uncooked rejekød; 350 g Pork Tenderloin, cut into strips

Mains

Cook time: 0 min.
Servings: 4

Ingredients for Singapore noodles

		Scallions, in fine strips, for garnish
1	large	Carrot, cut into small sticks
1	large	Onion, cut into thin both
1	tsp	Salt
1	tbsp	Soy sauce
1	tsp	Sugar
1-2	tbsp	Curry
150	g	Green beans, cut diagonally into small pieces
2	clove	Garlic, finely chopped
2	tbsp	Oil
200	g	Bean sprouts, without the mess
300	g	Dried vermicelli rice noodles
300	g	Uncooked rejekød
350	g	Pork Tenderloin, cut into strips

Instructions for Singapore noodles

To prepare the Singapore noodles recipe, please follow these instructions:

Soak the dried vermicelli rice noodles in boiling water for 5 minutes or until they are soft. Pour the water off. Heat a spoon of oil in a wok and add garlic, pork and shrimp.

Stir under stirring for 2-3 minutes. Add the beans, carrot, sugar and salt. Drizzle some water outwards and stir for 2 minutes. Turn down on medium heat. Add vermicelli rice noodles and soy sauce and turn it with 2 wooden shavings. Add the bean sprouts and pork and season with a little extra salt, pepper and sugar. Turn it well. The dish is decorated with spring onions.

Singapore noodles

Ingredients for Singapore noodles

Instructions for Singapore noodles

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