PORK AND SHRIMP SINGAPORE NOODLES

Pork and Shrimp Singapore Noodles image

This is so good! To save some chop the peppers and leeks, and slice pork before preparing the dish. Prep time includes chopping veggies, and cooking time is stir-frying time. Adjust all ingredients to taste.

Provided by Kittencalrecipezazz

Categories Pork

Time 31m

Yield 4 serving(s)

Number Of Ingredients 16

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Ingredients

6 ounces medium rice noodles
2 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons rice wine vinegar
2 tablespoons honey
1/2 teaspoon hot chili paste (or more to taste)
1 -2 tablespoon vegetable oil
1 tablespoon curry powder
1 tablespoon minced gingerroot
2 tablespoons minced fresh garlic (or to taste)
1 cup finely sliced leek
1 red sweet bell pepper, seeded and chopped
1 green bell pepper, chopped
8 ounces lean pork, cut into thin strips
8 ounces shrimp, peeled and deveined
3 cups bean sprouts

Steps:

In a bowl, pour boiling water over noodles to cover, let stand for 10 minutes; drain.
Meanwhile, whisk together soy sauce, oyster sauce, rice wine vinegar, honey and chili paste; set aside.
In a wok, or large deep skillet, heat the oil over medium-high heat; stir-fry curry powder, ginger root and minced garlic for 30 seconds.
Add in leeks and bell peppers; stir-fry 1 minute.
Add in the pork and shrimp; stir-fry for 4 minutes, or until the shrimp are pink.
Add in the drained noodles, sauce and bean sprouts; gently toss to combine; stir-fry for 5 minutes, or until noodles are heated through.

Nutrition Facts : Calories 427.6, Fat 8.1, SaturatedFat 1.9, Cholesterol 143.8, Sodium 1010.8, Carbohydrate 59.2, Fiber 4.3, Sugar 14.9, Protein 30.3

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