This is a great spicy noodle recipe, which Liz and I made last night. Sorry, I forgot to take photos, but it tasted fantastic.
- 350 g fresh Singapore noodles
- 500 g pork fillet, sliced
- 1 tbs minced garlic
- 1 tbs minced ginger
- 1 tsp cornflour
- 1 tsp warm water
- 3 tsp soy sauce
- 0.5 tsp kecap manis
- 1 green capsicum, sliced
- 1 carrot, shredded
- 0.25 cup water
- 2 tbs sambal oelek
- 1 tbs vegetable oil
- 1.5 tbs lemon juice
- 0.25 cup roast peanuts, chopped
Marinate the pork for 10 minutes in a mixture of garlic, ginger, cornflour, water, soy sauce and kecap manis.
Place the noodles in a bowl and cover with boiling water. After 1-2 minutes, separate with a fork and drain. Keep warm.
Heat oil in a wok over medium-high heat. Add the pork mixture and stir-fry for 4 minutes or until pork loses its pink colour. Add the capsicum and carrot and stir-fry for 1 minute. Stir in 0.25 cup of water, sambal oelek and lemon juice and cook for 2 minutes.
Stir in the noodles, sprinkle with peanuts and serve.
Thanks to Fantastic fresh Singapore noodles for the original recipe, which we changed slightly.