Singapore Noodles

Serving 4 people

45 min


  • 5 spice powder ½ tsp Chinese five-spice powder
  • curry powder 2 tsp medium Madras curry powder
  • egg noodles 140g medium egg noodles
  • lean pork tenderloin 300g 11oz pork tenderloin, trimmed of any fat
  • leafy vegetables 2 x 300g packs fresh mixed stir-fry vegetables
  • prawns 100g cooked prawns, thawed if frozen
  • sunflower oil 1 tbsp sunflower oil
  • teriyaki sauce 3 tbsp teriyaki sauce
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How to make it

  1. Mix the teriyaki sauce, five-spiceand curry powders.
  2. Add half to thepork, turning to coat, and leave to marinate for 15 mins.
  3. Heat oven to 200C/180C fan/gas
  4. Remove pork from themarinade and put on a small bakingtray lined with foil. Roast for 15-20 mins.Meanwhile, cook the noodles followingpack instructions, but reduce the cookingtime by 1 min. Refresh in cold water anddrain very well.
  5. Transfer the pork to a chopping boardand rest for 5 mins. Set a large non-stickfrying pan or wok over a medium-highheat.
  6. Add the oil and stir-fry the veg for3-4 mins.
  7. Cut the pork in half lengthways,then thinly slice. Tip into the pan, with theprawns, noodles and remaining marinade.Toss together for 2-3 mins until hot.