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Singapore Rice Noodles with Pork & Shrimp

Singapore Noodles with Pork & Shrimp

What I love about this dish is that you can use any veggies you want. Everytime I make this dish I just use whatever I have in the fridge. Same goes for your protein, here I’ve used shrimp and pork, but you can use chicken, beef or even make it vegetarian.
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Ingredients
  

  • 4-5 oz. Rice noodles
  • 4 oz. Pork
  • 10 pieces Shrimp
  • 1 tsp Pepper
  • ½ cup Cabbage
  • 2 Eggs
  • 1 Zucchini
  • ½ Bell pepper
  • 2 Green onion
  • 1 Corn on the cob

Sauce

  • 1 tbsp Garlic
  • 1 tbsp Ginger
  • 2 tbsp Curry powder
  • 1 tbsp Soy sauce
  • 4 tbsp oil

Garnish (Optional)

  • Green Onions
  • Cilantro
  • Jalapeños
  • Red chilis

Instructions
 

  • Cook rice noodles according to package and set aside.
  • Slice zucchinis, bell pepper, corn on the cob, cabbage and green onions. Finely chop ginger and garlic.
  • In a large frying pan, sauté thicker, dense veggies first. Season with salt and pepper. Once softened, add in thinner veggies. Continue to stir fry and set aside once all the vegetables are softened.
  • Season your pork with soy sauce and black pepper. Mix together and add in the same frying pan. Once pork is browned, add in shrimp to the same pan. Season with salt and pepper. Flip once the shrimp starts to turn pink.
  • Move all the protein to one side of the pan. Crack and scramble 2 eggs in pan. Set all the protein aside with veggies.
  • In the same pan, add 1 tbsp oil, garlic and ginger for about 30 seconds. Then add in curry powder and mix togheter until everything is completely coated. Then add in the rest of the oil and soy suace until it becomes a thick paste. *add more oil if needed
  • Once you have paste, add in your cooked vegetables and protein. Make sure everything is completely coated before adding in your vermicelli noodles.
  • Mix everything together and it is ready to be served!
  • Garnish with green onions, cilantro, and chilis.