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Light Singapore Noodles

You will thank your good fortune with this lightened up version of tasty Singapore Noodles. Lower in soy sauce and oil, but amped-up with the addition of curry and lime.

(Serves: 2-3)

  • 2 Massel Vegetable Ultracubes dissolved in 80ml boiling water
  • 450g/1lb boneless pork loin, thinly sliced
  • 2 tablespoons curry powder
  • 1/2 tablespoon soy sauce
  • 1 tablespoon vegetable oil
  • 1 small onion, sliced
  • 1 capsicum/bell pepper, sliced
  • 1 cup julienned carrot
  • 2 eggs, beaten
  • 170g/6oz dried rice vermicelli noodles (soaked in hot water until soft)
  • 1/2 cup sliced scallions (optional topping)
  • Lime wedges (optional topping)

In a bowl, toss the pork with 1 tablespoon curry powder and 1 tablespoon of Massel Vegetable broth. In another bowl, mix the remaining curry powder, Massel Vegetable broth and soy sauce with 2 tablespoons of water.

In a large skillet, heat the oil over medium-high. Add the onion, capsicum/bell pepper and carrot; stir-fry until soft (about 2 minutes). Add the pork, then stir-fry until almost cooked through (about 3-4 minutes).

Push the pork mixture to the sides of the skillet. Add the egg to the centre of the skillet; do not stir for 30 seconds, then mix into the pork.

Add the noodles and the curry mixture. Stir-fry until the pork is cooked through (about 2-3 minutes). Top with scallions and lime, if desired.

Massel products used in this recipe:
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