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Singapore pork and prawn noodles

Name: Singapore pork and prawn noodles
Yield: Serves 4
Cuisine: Chinese recipes
Ingredients: 2 tsp light olive oil; 300g free-range pork mince; ¾ tsp chinese five-spice powderApple-converted-space; 2½ tsp curry powderApple-converted-space; 180g sustainable raw king prawns, peeled; 250g carrots, thinly slicedApple-converted-space; 1-2 red chillies, deseeded (optional – leave in if you like spicy food) and roughly choppedApple-converted-space; 300g ready-cooked or straight-to-wok egg noodlesApple-converted-space; 250g pak choi, roughly chopped; 4 spring onions, thinly sliced; 1½ tbsp light soy sauce

Published: 9 Oct 18
Updated: 18 Mar 24

Swap the pork and prawns for tofu to make this dish vegetarian. Noodles are always a great choice for when you need a meal in minutes – 15 to be precise.

Easy
July 2018

Test kitchen approved

Serves 4
Hands-on time 15 min

Swap the pork and prawns for tofu to make this dish vegetarian. Noodles are always a great choice for when you need a meal in minutes – 15 to be precise.

Dairy-free recipes

Nutrition: per serving

Calories: 358kcals
Fat: 13.2g (3.8g saturated)
Protein: 28.5g
Carbohydrates: 28.3g (7.3g sugars)
Fibre: 6g
Salt: 1.8g

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Ingredients

2 tsp light olive oil
300g free-range pork mince
¾ tsp chinese five-spice powder
2½ tsp curry powder
180g sustainable raw king prawns, peeled
250g carrots, thinly sliced
1-2 red chillies, deseeded (optional – leave in if you like spicy food) and roughly chopped
300g ready-cooked or straight-to-wok egg noodles
250g pak choi, roughly chopped
4 spring onions, thinly sliced
1½ tbsp light soy sauce

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Method

Heat the oil in a large heavy-based frying pan or wok over a high heat. Fry the mince for 2 minutes, stirring, to brown.
Turn the heat down to medium-high, add the spices and stir-fry for 3 minutes, then add the prawns, carrots and chillies. Cook for 3 more minutes, then add the noodles, pak choi and 2 tbsp water.
Stir-fry, scraping the bottom of the pan to loosen any crispy bits, for another 1-2 minutes until the prawns and mince are cooked through, the vegetables are just tender and the noodles are heated through. Serve straightaway sprinkled with the spring onions and soy sauce.

Recipe from July 2018 Issue

Nutrition

Nutrition: per serving

Calories: 358kcals
Fat: 13.2g (3.8g saturated)
Protein: 28.5g
Carbohydrates: 28.3g (7.3g sugars)
Fibre: 6g
Salt: 1.8g

delicious. tips

If you’re not a fan of pork mince swap it for shredded ham or leave it out. You could make this dish vegetarian by using cubed tofu instead of the pork and prawns.