These Singapore noodles are the ultimate family dinner for both little and big kids – and they’re made even easier thanks to my new Marion’s Kitchen Singapore Noodles meal kit! Just spice it more or less with curry powder to get it how you like it, then add your favourite vegetables and protein (I like a combination of pork and prawns). A stir-fried noodle recipe you’ll have on repeat… it beats the takeout any day.
Marion’s Kitchen Singapore Noodles Meal Kit* (includes rice vermicelli noodles, curry powder, baby corn and Singapore noodle sauce)
2-3 tbsp vegetable oil
1 onion, sliced
300g (10.5 oz) thinly sliced pork fillet, chicken, beef and/or prawns
1 cup sliced vegetables e.g. carrot, capsicum
1 cup finely sliced cabbage
2 eggs, lightly beaten
¼ cup finely sliced spring onion (scallions)
Place RICE VERMICELLI NOODLES in a large bowl. Cover with room-temperature water and soak for 10 minutes. Drain, then cut into shorter strips.
Heat the oil in a wok or frying pan over high heat. Add onion and the CURRY POWDER and stir-fry for a minute. Then add your meat and/or prawns and stir-fry until just cooked.
Drain the BABY CORN, then add to the pan with your choice of vegies and the cabbage. Stir-fry for another minute. Push everything to one side, then add eggs to the empty side. Leave until just set, then break up and toss through.
Add the softened noodles and the SINGAPORE NOODLE SAUCE to the wok. Stir-fry until well combined. Top with spring onion and serve.