Singapore noodles/wok

Name: Singapore noodles/wok
Yield: 4 portion(s)
Ingredients: Spring onions into fine strips for garnish; 1 tsp Salt; 1 tbsp Soy sauce; 1 Large carrot cut into small sticks; 1 Large onion cut into thin both; 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 portion(s)

Ingredients for Singapore noodles/wok

		Spring onions into fine strips for garnish
1	tsp	Salt
1	tbsp	Soy sauce
1		Large carrot cut into small sticks
1		Large onion cut into thin both
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/wok

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

Opblød the dried vermicelli rice noodles in boiling water for 5 minutes or until they are soft. Pour the water off. Heat a tablespoon of oil in a wok and add garlic, pork and shrimp. FRY, stirring in 2-3 minutes. Add the beans, carrot, sugar and salt. Drip a little water out over and FRY, stirring for 2 minutes. Turn down on medium heat. Add the vermicelli rice noodles and soy sauce and toss it with 2 wooden spoons. Add the bean sprouts and pork and season with salt, pepper and a little extra sugar at will. Flip it good. The right garnish with scallions.

Singapore noodles/wok

Ingredients for Singapore noodles/wok

Instructions for Singapore noodles/wok

Recipe categories