These noodles get their signature bright yellow colour from turmeric. We’ve substituted leaner pork tenderloin for the traditional barbecued pork (though the real thing is definitely worth using, if you can find it).
HANDS-ON TIME 30 minutes
TOTAL TIME 50 minutes
MAKES 4 to 6 servings
INGREDIENTS
225 g pork tenderloin, trimmed and sliced in thin strips
2 tbsp sodium-reduced soy sauce
1 tsp sesame oil
½ tsp salt
¼ tsp pepper
280 g dried rice vermicelli (about 1⁄32-inch/ 1 mm thick)
4 tsp vegetable oil
2 eggs, lightly beaten
225 g jumbo shrimp (21 to 25 count), peeled and deveined
1 small onion, thinly sliced
half sweet red pepper, thinly sliced
2 cloves garlic, minced
2 green onions, cut in 1½-inch (4 cm) lengths
2 tsp curry powder
1 tsp turmeric
1 tsp granulated sugar
2 cups bean sprouts
DIRECTIONS
In bowl, stir together pork, 2 tsp of the soy sauce, the sesame oil, a pinch of the salt and the pepper. Cover and refrigerate for 30 minutes. (Make-ahead: Refrigerate for up to 24 hours.)
While pork is marinating, prepare noodles according to package instructions. Drain and rinse under cold water; drain well.
In wok or large nonstick skillet, heat 1 tsp of the vegetable oil over medium-high heat; cook eggs, stirring, just until set, about 1 minute. Scrape onto plate. Wipe out wok. Add 1 tsp of the remaining vegetable oil to wok; sauté shrimp over medium-high heat until pink and opaque, about 2 minutes. Transfer to plate.
Add 1 tsp of the remaining vegetable oil to wok; sauté pork mixture over medium-high heat until just a hint of pink remains inside, about 3 minutes. Transfer to plate.
Add remaining vegetable oil to wok; sauté onion, red pepper and garlic over medium-high heat until pepper is tender-crisp, about 2 minutes.
Add noodles, egg, shrimp, pork, green onions, curry powder, turmeric, sugar and remaining soy sauce and salt. Cook, stirring and tossing, until well combined and heated through, about 3 minutes. Add bean sprouts; cook, stirring, until softened, about 1 minute.
NUTRITIONAL INFORMATION, PER EACH OF 6 SERVINGS: about 330 cal, 19 g pro, 7 g total
fat (1 g sat. fat), 46 g carb, 3 g fibre, 124 mg chol, 504 mg sodium, 328 mg potassium. % RDI: 4% calcium, 18% iron, 8% vit A, 37% vit C, 18% folate.
VARIATION
VEGETARIAN SINGAPORE NOODLES
Omit shrimp. Substitute 1 pkg (350 g) extra-firm tofu, drained and cut in ½-inch (1 cm) cubes, for the pork; continue with recipe as directed.
TIP FROM THE TEST KITCHEN
This recipe is big, so use a wok or your largest nonstick skillet to make it.
