Curry Noodle Stir-Fry With Pork, Shrimp And Chinese

Name: Curry Noodle Stir-Fry With Pork, Shrimp And Chinese Sausage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 3/4 ounces egg noodles Singapore-style thin; 2 tablespoons peanut oil; 5 1/4 ounces pork loin thinly sliced; 6 chinese sausages thinly sliced; 12 shrimp peeled; 2 cloves garlic minced; 3/4 inch fresh ginger peeled, finely grated; 1 red bell pepper seeded, thinly sliced; 2 teaspoons curry powder; 1 teaspoon turmeric; 1/4 cup light soy sauce; 3 eggs lightly beaten; 4 spring onions shredded; 1 red chili long, thinly sliced; lime wedges to serve

Servings: persons

8 3/4 ounces egg noodles Singapore-style thin
2 tablespoons peanut oil
5 1/4 ounces pork loin thinly sliced
6 chinese sausages thinly sliced
12 shrimp peeled
2 cloves garlic minced
3/4 inch fresh ginger peeled, finely grated
1 red bell pepper seeded, thinly sliced
2 teaspoons curry powder
1 teaspoon turmeric
1/4 cup light soy sauce
3 eggs lightly beaten
4 spring onions shredded
1 red chili long, thinly sliced
lime wedges to serve

1
Place noodles in a heatproof bowl. Cover with hot water. Soak until softened then gently separate. Drain. Set aside.
2
Meanwhile, heat 1 tbsp peanut oil in a wok or large frying pan over high heat. Stir-fry pork and sausage for 4-5 mins, until well browned. Set aside. Stir-fry prawns for 2-3 mins, until they change color. Set aside with pork mixture.
3
Add remaining oil to wok. Stir-fry garlic and ginger over high heat for 30 seconds. Add pepper. Stir-fry for 1-2 mins. Sprinkle with spices and stir-fry for 1 min. Add noodles and soy sauce, tossing well to coat in sauce. Push mixture to 1 side. Add eggs and cook, stirring, until just set.
4
Return meat to wok along with 1/2 the spring onions. Toss to combine. Serve topped with remaining onions and chili. Garnish with lime wedges.

844

kcal

Calories

Fat

Carbs

105

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 3/4 ounces egg noodles Singapore-style thin, 2 tablespoons peanut oil, 5 1/4 ounces pork loin thinly sliced, 6 chinese sausages thinly sliced, and more.

Yes, Curry Noodle Stir-Fry With Pork, Shrimp And Chinese Sausage falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Curry Noodle Stir-Fry With Pork, Shrimp And Chinese Sausage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions