Singapore pork and prawn noodles
Swap the pork and prawns for tofu to make this dish vegetarian. Noodles are always a great choice for when you need a meal in minutes – 15 to be precise.
- 2 tsp light olive oil
- 300g free-range pork mince
- ¾ tsp chinese five-spice powder
- 2½ tsp curry powder
- 180g sustainable raw king prawns, peeled
- 250g carrots, thinly sliced
- 1-2 red chillies, deseeded (optional – leave in if you like spicy food) and roughly chopped
- 300g ready-cooked or straight-to-wok egg noodles
- 250g pak choi, roughly chopped
- 4 spring onions, thinly sliced
- 1½ tbsp light soy sauce
- Heat the oil in a large heavy-based frying pan or wok over a high heat. Fry the mince for 2 minutes, stirring, to brown.
- Turn the heat down to medium-high, add the spices and stir-fry for 3 minutes, then add the prawns, carrots and chillies. Cook for 3 more minutes, then add the noodles, pak choi and 2 tbsp water.
- Stir-fry, scraping the bottom of the pan to loosen any crispy bits, for another 1-2 minutes until the prawns and mince are cooked through, the vegetables are just tender and the noodles are heated through. Serve straightaway sprinkled with the spring onions and soy sauce.
- If you’re not a fan of pork mince swap it for shredded ham or leave it out. You could make this dish vegetarian by using cubed tofu instead of the pork and prawns.