Singapore Noodles

Singapore Noodles
  • Cook Time
  • Prep Time
  • 2Servings


  • 3/4 pound boneless pork loin, thinly sliced
  • 1 tablespoon curry powder
  • 1 tablespoon soy sauce
  • 1 tablespoon vegetable oil
  • 1 small onion, sliced
  • 1 green bell pepper, sliced
  • 1 cup julienned carrot
  • 1 egg, beaten
  • 4 ounces dried rice vermicelli noodles, soaked in hot water until soft
  • 1/4 cup sliced scallions, for garnish
  • Lime wedges, for garnish


In a bowl, toss the pork with 1/2 tbsp. curry powder and 1/2 tbsp. soy sauce. In another bowl, mix the remaining curry powder, soy sauce and 2 tbsp. water.

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

Push the pork mixture to the sides of the skillet. Add the egg to the center 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, 2 to 3 minutes. Top with scallions and lime.