Singapore Fried Noodles


1 packet, chow mein noodles
150 gms pork loin, cut into strips
500 gms prawns, peeled and deveined
1 tbsp. ketchup manis
1 tsp. korean hot sauce
2 cloves garlic, finely chopped
½ medium onion, thinly sliced.
6 to 8 curry leaves
½ long red chilli, finely sliced
½ long green chilli, finely sliced
1 tablespoon ginger, chopped
8 fresh shiitake mushrooms?
2 tsp. curry powder
½ cup chicken broth?
½ cup snow peas, thinly sliced
½ bunch coriander, roughly chopped
2 – 3 leaves Chinese cabbage, finely shredded
1 bunch spring onions, sliced, green part
1 cup bean sprouts ?
4 tablespoons soy sauce


Cook noodles according to packet instructions. Toss with some olive oil to prevent sticking and set aside.
In a small bowl, add pork, ketchup manis and korean hot sauce. Mix to combine and set aside.
In a pan over a medium to high heat, add olive oil, garlic and onion. Fry for 1 – 2 minutes or until onion starts to soften. Add mushrooms, curry leaves, red and green chilli, ginger and curry powder. Stir fry for a further 2 minutes. Add pork and half the stock. Cook for 1 – 2 minutes or until the pork begins to brown slightly. Add the prawns and snow peas and cook until pork and prawns are cooked through. Add cabbage, coriander, spring onions and noodles. Pour over soy sauce and the rest of the stock. Remove from heat, stir through bean shoots and serve.