Singapore Noodles

Preparation

1. Slice the pork char siu thinly
2. chop the pepper into 2cm squares
3. Slice the spring onions thinly
4. Boil some water and soak the vermicelli for 2-3 minutes and then drain
5. Heat the oil in a pan
6. Add the garlic-ginger paste and stir well for approx 1 minute
7. Reduce the heat and add the curry powder and chilli powder and stir well for another minute
8. Add the red pepper and stir well for 2-3 procès-verbal, the pepper should soften a little
9. Add the pork and cok another 2-3 minutes to warm through
10. Add the spring onion and cook for another half minute
11. Stir in the vermicelli, sherry, and soy sauce
12. Turn off the heat and serve
13. Spoon any leftover liquid onto the servings

Notes

Ingredients

• 80g vermicelli
• 200g pork char siu
• 2 sweet red peppers
• 4 spring onions
• 3tbsp oil
• 1tbsp garlic-ginger paste
• 1tbsp vietnamese curry powder
• 1tsp kashmiri chilli powder
• 2tbsp dry sherry
• 1tbsp soy sauce

Equipment

Nutritional Facts

• Serving size: 321.3g
• (22% / 27%)   Calories: 546kcal
• (49%)Total fat: 27g
• (22%)   Saturated fat: 4.3g
• (55%)   Unsaturated fat: 19.1g
•     Mono: 16g
•     Poly: 3.1g
• (22%)   Cholesterol: 66mg
•   Trans Fat: 0g
• (16%)Total carbohydrates: 47g
•   Starch: 0g
• (53%)   Sugars: 16g
•     Sucrose: 0.5g
•     Glucose: 0g
•     Maltose: 0g
•     Lactose: 0g
•     Fructose: 0.1g
•     Galactose: 0g
• (23%)   Fibre: 5.8g
• (50%)Protein: 25g
• Salts
• (68%)   Sodium: 1.4g
• (24%)   Potassium: 842mg