Dairy-free dinner recipe for 4 people, takes only 30 mins; recipe has teriyaki sauce, chinese five-spice powder, curry powder, pork tenderloin, egg noodle, sunflower oil, vegetable and prawn.
Singapore noodles
Course: Dairy-free dinner
Servings
4
servings
Prep time
15 mins
Ingredients
- Curry Powder: 2 tsp medium Madras curry powder
- Vegetable: 2 x 300g packs fresh mixed stir-fry vegetables
- Sunflower Oil: 1 tbsp sunflower oil
- Egg Noodle: 140g medium egg noodle
- Prawn: 100g cooked prawn, thawed if frozen
- Pork Tenderloin: 300g/11oz pork tenderloin, trimmed of any fat
- Chinese Five Spice Powder: 1/2 tsp Chinese five-spice powder
- Teriyaki Sauce: 3 tbsp teriyaki sauce
Directions
- Mix the teriyaki sauce, five-spice and curry powders. Add half to the pork, turning to coat, and leave to marinate for 15 mins.
- Heat oven to 200C/180C fan/ gas 6. Remove pork from the marinade and put on a small baking tray lined with foil. Roast for 15-20 mins.
- Meanwhile, cook the noodles following pack instructions, but reduce the cooking time by 1 min. Refresh in cold water and drain very well.
- Transfer the pork to a chopping board and rest for 5 mins. Set a large non-stick frying pan or wok over a medium-high heat. Add the oil and stir-fry the veg for 3-4 mins. Cut the pork in half lengthways, then thinly slice. Tip into the pan, with the prawns, noodles and remaining marinade. Toss together for 2-3 mins until hot.
