Singapore Noodles

This simplified Singapore noodles recipe is packed with flavor and comes together quickly in just one pan. Made without Shaoxing wine, the Singapore noodle sauce uses easy to find ingredients to replicate the essence of this very popular dish.

– 8 oz vermicelli rice noodles – 12 oz frozen shrimp – 3 tablespoon avocado oil – 3 eggs – 3 cloves garlic – 1 cup Char Siu Pulled Pork – 3 tablespoon curry powder – 1 teaspoon fine sea salt – ¼ cup water – 1 teaspoon sesame oil – 2 teaspoon tamari – 12 oz coleslaw – 1 red pepper sliced into thin strips – 1 tablespoon red pepper flakes

INGREDIENTS

1.

Soak the rice vermicelli noodles in boiling water for 1 minute,and then drain.

Prepare noodles

2.

Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the eggs and cook for 1-2 minutes

Cook eggs

3.

Reduce to medium heat and add 1 tablespoon of oil to the hot wok or skillet and add the minced garlic and shrimp, cook for 2-3 minutes until just cooked through.

Cook shrimp

4.

Add the red pepper and coleslaw mixture to the hot pan and stir fry for 3-5 minutes until the vegetable mixture is softened.

Sauté vegetables

5.

Add the pulled pork and the rice noodles. Stir in using a scoop and lift motion.

Add noodles and pork.

6.

Sprinkle the curry powder, red pepper flakes and salt on top and mix

Add noodles and pork.

7.

Add the water, sesame oil, tamari and cooked egg. Remove from heat.

Add sauce mixture

8.

Top with sliced green onions.

Serve

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