CS Singapore Noodles
Entrees
Ingredients
Noodles, rice - 6 oz (sub spaghetti or soba)
Pork chops, boneless - 1 lb, thinly sliced
Curry powder, mild - 2 tsp
Mushrooms, fresh shiitakes - 4 oz, sliced (look for pre-sliced; sub any brown variety)
Green onions - 2 stalks, chopped, green and white parts separate
Limes - 1/2, wedges
Mixed frozen vegetables - 2 cups (any mix including peas and carrots)
Oil, cooking - 1 Tbsp
Oil, toasted sesame - 2 tsp
Ginger, fresh (opt) - 1/2 tsp, grated
Garlic - 2 cloves, chopped
Water - 5 Tbsp
Soy sauce, low-sodium - 2 Tbsp
Brown sugar - 1 Tbsp
Vinegar, rice - 1 Tbsp
Sriracha - 2 tsp
Directions
Cook noodles - Boil noodles according to package directions. (Can be done 1 day ahead)
Pork - Thinly slice pork. Season with some salt, pepper and curry powder. (Can be done 1 day ahead)
Make stir-fry sauce - Grate ginger and chop garlic. Combine ginger, garlic, water, soy sauce, sugar, vinegar and Sriracha. (Can be done up to 5 days ahead)
Mushrooms / Green onions / Limes - Prep as directed and store separately. (Can be done up to 2 days ahead)
Frozen vegetables - Defrost in the microwave or by placing in a colander and running under warm water. Drain off any excess water.
Heat a wok or nonstick pan with cooking oil over medium-high heat. Add pork and saute until pork is golden brown and cooked through. Set pork aside and return pan to heat.
Add sesame oil and then mushrooms to heated oil. Saute until golden brown and tender, ~2 minutes. Add white parts of green onions and mixed vegetables and saute for another minute.
Pour stir-fry sauce over vegetables and simmer until sauce reduces slightly, ~1 minute. Remove pan from heat and stir in noodles and pork.
Top noodles with green parts of green onions and serve with lime wedges. Add some extra Sriracha on top if you'd like. Enjoy!
Nutrition
Saturated Fat 4g
Trans Fat 0g
Cholesterol 63mg
Sodium 492mg