Singapore Noodles Recipe
Ingredients
| Pork tenderloin | 225 Gram | |
| 45 ml light soya sauce | ||
| Sherry | 30 Milliliter | |
| Honey | 15 Milliliter | |
| Garlic powder | 3 Milliliter | |
| 4 drops red food colouring | ||
| 1 Egg Pasta | ||
| Peanut oil | 45 Milliliter | |
| Shrimp | 225 Gram | |
| Onion | 125 Milliliter, finley diced | |
| Celery | 125 Milliliter, finley diced | |
| Green pepper | 125 Milliliter, finley diced | |
| Curry powder | 10 Milliliter | |
Directions
Dice the pork into 1/2" (1.5 cm) cubes, place in a small mixing bowl.
Blend the soya, sherry, honey, garlic powder and food colouring.
Pour over pork and marinate for 3 hours.
In a kettle cook the noodles.
Drain and reserve.
In a wok or large skillet heat the oil.
Quickly fry the pork and shrimp thoroughly.
Add the vegetables and fry for 1 1/2 to 2 minutes.
Add the noodles, toss to combine.
Sprinkle with curry and fry for 1 minute.
Serve.
Blend the soya, sherry, honey, garlic powder and food colouring.
Pour over pork and marinate for 3 hours.
In a kettle cook the noodles.
Drain and reserve.
In a wok or large skillet heat the oil.
Quickly fry the pork and shrimp thoroughly.
Add the vegetables and fry for 1 1/2 to 2 minutes.
Add the noodles, toss to combine.
Sprinkle with curry and fry for 1 minute.
Serve.
Chef
