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Singapore Noodles with Roast Pork and Chicken
40 mins •
A delicious singapore noodles with roast pork and chicken recipe.
Hard
Ingredients
200g roast pork
200g chicken breast
100g vermicelli noodles
1 red capsicum
1 small onion
100g bean sprout
1/2 tablespoon chili flakes
2 cloves of garlic
Sauce
1 tablespoon curry powder
Splash of soy sauce
50ml oyster sauce
50ml Chinese cooking wine
Cracked pepper to taste
Method
Prep the Pork: Air fry the pork belly for 20 minutes at 200°C, then lower to 175°C for another 20 minutes. (Remember to marinate the pork overnight for best results!)
Soak the Noodles: Soak the vermicelli noodles in boiling water until softened, then drain.
Make the Sauce: In a bowl, combine the Chinese cooking wine, oyster sauce, soy sauce, and cracked pepper.
Prepare the Meats: Cut the cooked pork and chicken into bite-sized pieces.
Slice Veggies: Thinly slice the onion and capsicum.
Mince Garlic: Mince the garlic cloves.
Heat the Wok: Add a little oil to a hot wok, then add the chicken, onions, and minced garlic. Stir-fry for a couple of minutes until fragrant.
Add Pork: Toss in the pork and stir-fry for an additional minute.
Add Sauce: Pour in the sauce mixture, stirring to coat everything evenly, and cook for one minute.
Incorporate Noodles: Add the capsicum and noodles to the wok, tossing everything together. Sprinkle in the curry powder and chili flakes, mixing well.
Finish with Sprouts: Finally, add the bean sprouts and cook for another 1-2 minutes until everything is heated through.
Serve: Plate the dish and top with fried onion and a few bean sprouts for garnish.
