Ingredients
6 oz. Medium Rice Noodles
2 tbsp. Soy Sauce
1 tbsp. Red Wine
½ tsp. Corn Starch
8 oz. Lean Pork Tenderloin ( cut into thin strips)
6 Medium Shrimp (peeled and deveined – cut in 3 pieces)
1 tsp. Lemon Juice
2 tbsp. Vegetable Oil
1 Medium Onion (sliced in thin strips)
1 tbsp. Gingerroot (minced)
2 tbsp. Fresh Garlic (minced)
1/2 Red Bell Pepper (seeded and chopped
1/2 Green Bell Pepper (sliced in thin strips)
2 tbsp. Curry Powder
2 tbsp. Oyster Sauce
2 tbsp. Rice Wine Vinegar
1 tsp. Chili Oil
½ tsp. Sesame Oil
8 oz. Bean Sprouts
1 oz. Bouillon (optional)
Preparation
For Rice Noodles:
• Place noodles in a large bowl
• Cover with boiling water and let soak for 2 minutes
• Rinse with cold water and let soak for couple minutes until softened
• Cut the noodles into about 4” lengths
• Drain and set aside
For Marinated Pork and Shrimp:
• Whisk together soy sauce, wine, and corn starch in a medium sized bowl
• Clean and cut shrimp into approx. 3 pieces 1 “ long
• Toss shrimp in lemon juice – set aside for 1 minute
• Add pork strips and shrimp to marinade – leave for approx.. 10 minutes
For Singapore Noodle Stir Fry:
• Heat the vegetable oil in a skillet until hot
• Add the onions – stir until slightly browned and soft
• Add the ginger and garlic – stir for about 20 seconds
• Add the pork and shrimp along with any remaining marinade
• Add the bell pepper strips - stir for about a minute
• Add the remaining ingredients and stir for about a minute
• Add the rice noodles and stir in for 1 or 2 minutes
• Sprinkle with bouillon or water if too dry
• Turn the heat off – leave the noodles covered in the skillet until ready to serve
• Serve with a little hot sauce and / or sprinkle with chopped peanuts (for crunch)