Easy Pork and Prawn Singapore Noodles

Prep time 20 minutes Cook time 12 minutes

Serves 4 people



  • 500g pork scotch fillet, trimmed and cut into 2cm dice
  • 450g fresh egg or Singapore noodles
  • 250g peeled medium green prawns
  • 2 teaspoons curry powder
  • 4 green onions (shallots), trimmed and thinly sliced
  • 350g packet superfood stir-fry vegetables (see tip)

Stir-Fry Sauce

  • 1/3 cup oyster sauce
  • 2 tablespoons salt-reduced soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon brown sugar
  • 2 teaspoons fish sauce


  1. 1.
    Prepare noodles following packet directions. Set aside
  2. 2.
    To make the stir-fry sauce, combine all ingredients in bowl. Whisk to combine. Set aside.
  3. 3.
    Heat oil in a wok or large frying pan over high heat. Stir-fry pork, in batches, for 2-3 minutes or until almost cooked through and golden. Transfer to a plate.
  4. 4.
    Add prawns to wok or pan. Stir-fry for 1 minute until prawns begin to turn pink. Return pork to pan. Add curry powder. Stir-fry for 1 minute.
  5. 5.
    Add green onions and stir-fry vegetables. Stir-fry for 1-2 minutes until vegetables begin to soften. Add noodles and stir-fry sauce. Stir-fry for 2 minutes until hot and well combined. Serve with thinly sliced green onions (shallots)).

General Information

There is a range of fresh stir-fry veggie mixtures in the chilled produce section in supermarkets – use your favourite stir-fry mix if preferred.