Singapore-style Stir-fry & Pork

Silky egg noodles are coated in a yummy Spice & All Things Nice Thai Red Curry Paste sauce loaded with spring onion, pickled peppers, pork strips and corn. These delicious noodles are then tossed with soy sauce and spinach, and topped with fresh coriander. Ready in no time, but tastes like it took a lot of time!

Singapore-style Stir-fry & Pork

with fresh coriander & pickled peppers

4.5

Hands on Time: 15 - 20 minutes

Overall Time: 30 - 35 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Paper Towel
  • Butter (optional)
  • Sugar/Sweetener/Honey
Photo of Singapore-style Stir-fry & Pork
  1. NOODLE TIME

    Boil the kettle. Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain on completion, return to the pot, and toss through some oil to prevent sticking.

  2. PREP

    While the noodles are boiling, trim the spring onion. Cut in half lengthways and cut each half into 2cm thick slices. Drain the pickled peppers and roughly slice. Rinse, trim and cut the green beans into thirds.

  3. PAN-FRY

    Pat the Pork schnitzel dry with paper towel. Place a pan over high heat with a drizzle of oil. When hot, pan-fry the schnitzel for 30-60 seconds per side until golden and cooked through. In the final minute, use a knob of butter (optional) and the rub to baste the schnitzel. Remove from the pan. Slice into strips and season.

  4. ALL TOGETHER NOW

    Return the pan to a medium-high heat with a drizzle of oil. When hot, add the spring onion slices, the sliced pickled pepper, the sliced green beans and the Corn. Fry for 2-3 minutes until starting to brown, shifting occasionally. Add the curry paste (to taste) and fry for 1 minute, until fragrant, shifting constantly. Remove from the heat and add the cooked noodles, the pork strips, the soy sauce, a sweetener of choice (to taste), the rinsed Spinach, and a splash of water. Mix until the spinach is wilted. Season to taste.

  5. AS SIMPLE AS THAT!

    Plate up the loaded noodles and sprinkle over the picked coriander. Beautiful work, Chef!

  • Egg Noodles - 1 cake

  • Spring Onion - 1

  • Pickled Bell Peppers - 50g

  • Green Beans - 80g

  • Pork Schnitzel (without crumb) - 150g

  • NOMU Provençal Rub - 10ml

  • Corn - 50g

  • Spice & All Things Nice Thai Red Curry Paste - 10ml

  • Low Sodium Soy Sauce - 15ml

  • Spinach - 20g

  • Fresh Coriander - 4g

  1. NOODLE TIME

    Boil the kettle. Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain on completion, return to the pot, and toss through some oil to prevent sticking.

  2. PREP

    While the noodles are boiling, trim the spring onions. Cut in half lengthways and cut each half into 2cm thick slices. Drain the pickled peppers and roughly slice. Rinse, trim and cut the green beans into thirds.

  3. PAN-FRY

    Pat the Pork schnitzels dry with paper towel. Place a pan over high heat with a drizzle of oil. When hot, pan-fry the schnitzels for 30-60 seconds per side until golden and cooked through. In the final minute, use a knob of butter (optional) and the rub to baste the schnitzels. Remove from the pan. Slice into strips and season.

  4. ALL TOGETHER NOW

    Return the pan to a medium-high heat with a drizzle of oil. When hot, add the spring onion slices, the sliced pickled pepper, the sliced green beans and the Corn. Fry for 2-3 minutes until starting to brown, shifting occasionally. Add the curry paste (to taste) and fry for 1 minute, until fragrant, shifting constantly. Remove from the heat and add the cooked noodles, the pork strips, the soy sauce, a sweetener of choice (to taste), the rinsed Spinach, and a splash of water. Mix until the spinach is wilted. Season to taste.

  5. AS SIMPLE AS THAT!

    Plate up the loaded noodles and sprinkle over the picked coriander. Beautiful work, Chef!

  • Egg Noodles - 2 cakes

  • Spring Onions - 2

  • Pickled Bell Peppers - 100g

  • Green Beans - 160g

  • Pork Schnitzels (without crumb) - 300g

  • NOMU Provençal Rub - 20ml

  • Corn - 100g

  • Spice & All Things Nice Thai Red Curry Paste - 20ml

  • Low Sodium Soy Sauce - 30ml

  • Spinach - 40g

  • Fresh Coriander - 8g

  1. NOODLE TIME

    Boil the kettle. Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain on completion, return to the pot, and toss through some oil to prevent sticking.

  2. PREP

    While the noodles are boiling, trim the spring onions. Cut in half lengthways and cut each half into 2cm thick slices. Drain the pickled peppers and roughly slice. Rinse, trim and cut the green beans into thirds.

  3. PREP & FRY

    Pat the Pork schnitzels dry with paper towel. Place a pan over high heat with a drizzle of oil. When hot, pan-fry the schnitzels for 30-60 seconds per side until golden and cooked through. You might have to do this step in batches. In the final minute, use a knob of butter (optional) and the rub to baste the schnitzels. Remove from the pan. Slice into strips and season.

  4. ALL TOGETHER NOW

    Return the pan to a medium-high heat with a drizzle of oil. When hot, add the spring onion slices, the sliced pickled pepper, the sliced green beans and the Corn. Fry for 3-4 minutes until starting to brown, shifting occasionally. Add the curry paste (to taste) and fry for 1 minute, until fragrant, shifting constantly. Remove from the heat and add the cooked noodles, the pork strips, the soy sauce, a sweetener of choice (to taste), the rinsed Spinach, and a splash of water. Mix until the spinach is wilted. Season to taste.

  5. AS SIMPLE AS THAT!

    Plate up the loaded noodles and sprinkle over the picked coriander. Beautiful work, Chef!

  • Egg Noodles - 3 cakes

  • Spring Onions - 3

  • Pickled Bell Peppers - 150g

  • Green Beans - 240g

  • Pork Schnitzels (without crumb) - 450g

  • NOMU Provençal Rub - 30ml

  • Corn - 150g

  • Spice & All Things Nice Thai Red Curry Paste - 30ml

  • Low Sodium Soy Sauce - 45ml

  • Spinach - 60g

  • Fresh Coriander - 12g

  1. NOODLE TIME

    Boil the kettle. Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain on completion, return to the pot, and toss through some oil to prevent sticking.

  2. PREP

    While the noodles are boiling, trim the spring onions. Cut in half lengthways and cut each half into 2cm thick slices. Drain the pickled peppers and roughly slice. Rinse, trim and cut the green beans into thirds.

  3. PAN-FRY

    Pat the Pork schnitzels dry with paper towel. Place a pan over high heat with a drizzle of oil. When hot, pan-fry the schnitzels for 30-60 seconds per side until golden and cooked through. You might have to do this step in batches. In the final minute, use a knob of butter (optional) and the rub to baste the schnitzels. Remove from the pan. Slice into strips and season.

  4. ALL TOGETHER NOW

    Return the pan to a medium-high heat with a drizzle of oil. When hot, add the spring onion slices, the sliced pickled pepper, the sliced green beans and the Corn. Fry for 3-4 minutes until starting to brown, shifting occasionally. Add the curry paste (to taste) and fry for 1 minute, until fragrant, shifting constantly. Remove from the heat and add the cooked noodles, the pork strips, the soy sauce, a sweetener of choice (to taste), the rinsed Spinach, and a splash of water. Mix until the spinach is wilted. Season to taste.

  5. AS SIMPLE AS THAT!

    Plate up the loaded noodles and sprinkle over the picked coriander. Beautiful work, Chef!

  • Egg Noodles - 4 cakes

  • Spring Onions - 4

  • Pickled Bell Peppers - 200g

  • Green Beans - 320g

  • Pork Schnitzels (without crumb) - 600g

  • NOMU Provençal Rub - 40ml

  • Corn - 200g

  • Spice & All Things Nice Thai Red Curry Paste - 40ml

  • Low Sodium Soy Sauce - 60ml

  • Spinach - 80g

  • Fresh Coriander - 15g

Frequently Asked Questions

What is the preparation time for Singapore-style Stir-fry & Pork?

The preparation time for Singapore-style Stir-fry & Pork with fresh coriander & pickled peppers is between 15 and 20 minutes.

What is the total time required to make Singapore-style Stir-fry & Pork with fresh coriander & pickled peppers?

The total time required to make Singapore-style Stir-fry & Pork with fresh coriander & pickled peppers is between 30 and 35 minutes.

How many servings does Singapore-style Stir-fry & Pork provide?

4 servings

What are the main ingredients in Singapore-style Stir-fry & Pork?

Corn, Egg Noodles, Fresh Coriander, Green Beans, Low-Sodium Soy Sauce, NOMU Provençal Rub, Pickled Bell Peppers, Pork Schnitzel (without crumb), Pork Schnitzels (without crumb), Spice & All Things Nice Thai Red Curry Paste, Spinach, Spring Onion, Spring Onions

What is the nutritional information of Singapore-style Stir-fry & Pork?

Calories: 620, Carbs: 77 grams, Fat: grams, Protein: 49.7 grams, Sugar: 14.2 grams, Salt: 2183 grams

How do I prepare Singapore-style Stir-fry & Pork?

PREP: While the noodles are boiling, trim the spring onions. Cut in half lengthways and cut each half into 2cm thick slices. Drain the pickled peppers and roughly slice. Rinse, trim and cut the green beans into thirds. AS SIMPLE AS THAT!: Plate up the loaded noodles and sprinkle over the picked coriander. Beautiful work, Chef! NOODLE TIME: Boil the kettle. Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain on completion, return to the pot, and toss through some oil to prevent sticking. ALL TOGETHER NOW: Return the pan to a medium-high heat with a drizzle of oil. When hot, add the spring onion slices, the sliced pickled pepper, the sliced green beans and the corn. Fry for 2-3 minutes until starting to brown, shifting occasionally. Add the curry paste (to taste) and fry for 1 minute, until fragrant, shifting constantly. Remove from the heat and add the cooked noodles, the pork strips, the soy sauce, a sweetener of choice (to taste), the rinsed spinach, and a splash of water. Mix until the spinach is wilted. Season to taste. PAN-FRY: Pat the pork schnitzels dry with paper towel. Place a pan over high heat with a drizzle of oil. When hot, pan-fry the schnitzels for 30-60 seconds per side until golden and cooked through. In the final minute, use a knob of butter (optional) and the rub to baste the schnitzels. Remove from the pan. Slice into strips and season.

What should be prepared from my kitchen to make Singapore-style Stir-fry & Pork?

Corn, Egg Noodles, Fresh Coriander, Green Beans, Low-Sodium Soy Sauce, NOMU Provençal Rub, Pickled Bell Peppers, Pork Schnitzel (without crumb), Pork Schnitzels (without crumb), Spice & All Things Nice Thai Red Curry Paste, Spinach, Spring Onion, Spring Onions

How many calories does Singapore-style Stir-fry & Pork have?

620 calories

How much fat content does Singapore-style Stir-fry & Pork have?

grams

Woolies Products in this dish

Photo of Baby Spinach 400 g

Baby Spinach 400 G

Photo of Fine Green Beans 215 g

Fine Green Beans 215 G

Photo of Baby Spinach 80 g

Baby Spinach 80 G

Photo of Fresh Coriander 80 g

Fresh Coriander 80 G

Photo of Baby Corn 250 g

Baby Corn 250 G

Photo of Bulk Chopped Spinach 400 g

Bulk Chopped Spinach 400 G

Photo of Green Beans 350 g

Green Beans 350 G

Photo of Bulk Green Beans 600 g

Bulk Green Beans 600 G

Photo of Extra Fine Green Beans 150 g

Extra Fine Green Beans 150 G

Photo of Baby Spinach 200 g

Baby Spinach 200 G

Photo of Chia, Quinoa and Sesame White Corn Cakes 130 g

Chia, Quinoa And Sesame White Corn Cakes 130 G

Photo of Sliced Green Beans 500 g

Sliced Green Beans 500 G

Photo of Mild Spring Onions 100 g

Mild Spring Onions 100 G

Photo of Chopped Spinach 200 g

Chopped Spinach 200 G

Photo of Fresh Coriander 30 g

Fresh Coriander 30 G

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