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
Singapore-style Stir-fry & Pork
with fresh coriander & pickled peppers
Hands on Time: 15 - 20 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- 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
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
- Sugar/Sweetener/Honey
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.
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.
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.
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.
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
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.
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.
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.
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.
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
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.
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.
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.
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.
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
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.
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.
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.
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.
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
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