Singapore Noodleswith pork and shiitake mushrooms
This noodle-based stir-fry with pork and vegetables gets bold flavor and its bright color thanks to the addition of mild curry powder.
Ingredients
- Noodles, rice - 6 oz (sub spaghetti or soba)
- Pork chops, boneless - 1 lb, thinly sliced
- Curry powder, mild - 2 tsp
- Mushrooms, fresh shiitakes - 4 oz, sliced (look for pre-sliced; sub any brown variety)
- Green onions - 2 stalks, chopped, green and white parts separate
- Limes - 1/2, wedges
- Mixed frozen vegetables - 2 cups (any mix including peas and carrots)
- Oil, cooking - 1 Tbsp
- Oil, toasted sesame - 2 tsp
- Ginger, fresh (opt) - 1/2 tsp, grated
- Garlic - 2 cloves, chopped
- Water - 5 Tbsp
- Soy sauce, low-sodium - 2 Tbsp
- Brown sugar - 1 Tbsp
- Vinegar, rice - 1 Tbsp
- Sriracha - 2 tsp
Nutrition Facts
Prep
- Cook noodles - Boil noodles according to package directions. (Can be done 1 day ahead)
- Pork - Thinly slice pork. Season with some salt, pepper and curry powder. (Can be done 1 day ahead)
- Make stir-fry sauce - Grate ginger and chop garlic. Combine ginger, garlic, water, soy sauce, sugar, vinegar and Sriracha. (Can be done up to 5 days ahead)
- Mushrooms / Green onions / Limes - Prep as directed and store separately. (Can be done up to 2 days ahead)
- Frozen vegetables - Defrost in the microwave or by placing in a colander and running under warm water. Drain off any excess water.
Make
- Heat a wok or nonstick pan with cooking oil over medium-high heat. Add pork and saute until pork is golden brown and cooked through. Set pork aside and return pan to heat.
- Add sesame oil and then mushrooms to heated oil. Saute until golden brown and tender, ~2 minutes. Add white parts of green onions and mixed vegetables and saute for another minute.
- Pour stir-fry sauce over vegetables and simmer until sauce reduces slightly, ~1 minute. Remove pan from heat and stir in noodles and pork.
- Top noodles with green parts of green onions and serve with lime wedges. Add some extra Sriracha on top if you'd like. Enjoy!
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Reviews
This meal has 72 reviews
Really liked this one- it didn't need a lot of sauce, and was still flavorful. I used mostly spice powder on the pork with a dash or two of red curry. Bumped up the pasta slightly to 8 oz. and used a stirfry veg medley.
It was an easy meal and loaded with veggies
Absolutely delicious! Even better than I expected! Doubled the sauce as others recommended, left out mushrooms and sirracha, and let it cook together for a couple min after adding the noodles to soften them. I would say this is really a 3 serving meal.
The rice noodle package direction said to soak and then add to stirfry but they felt a little underdone. Stick with the boil
Politely disagree with other comments saying this needed more sauce. It came out spectacular! Used small udon noodles.
Wish I had doubled the sauce! I will make some more for our leftovers. Yum!