This looks like a really complicated recipe but, I promise, though it has a long list of ingredients, it is super simple to make! It’s a delicious combination of meat, veggies and noodles with a sensational sauce that is full of flavour. It’s my healthy take on Singapore’s signature dish.
Servings
4
Prep time
Cook time
Recipe
GF
Ingredients
- Char Siu Pork
- 1 tbsp olive oil
- 400g pork mince
- 1 tbsp white miso paste
- 1 tbsp tomato sauce
- 2 tbsp honey
- 2 tbsp tamari
- 1 tbsp coconut sugar
- 1 clove garlic, minced
- ½ tsp five spice
- Sauce
- 60mL tamari
- 60mL mirin
- 4 tsp curry powder
- 1 tsp coconut sugar
- ¼ tsp white pepper
- Stir-Fry
- 2 tbsp olive oil
- 2 eggs
12 raw prawns, peeled (optional)
200g uncooked vermicelli noodles
1 onion, sliced
2 carrots, julienned - 4 cloves garlic, sliced
1 tbsp grated ginger
1 red capsicum, sliced
100g snow peas, sliced - 2 spring onions, green part sliced
Method
- For the char siu pork, heat the oil in a wok or large frying pan over high heat and cook the pork mince over high heat until no liquid remains in the pan.
- Meanwhile, mix the miso, tomato sauce, honey, tamari, coconut sugar, garlic and five spice in a small jug or bowl.
- Once the pork mince is cooked, add the char siu sauce and mix to coat the pork. Cook for 1 min, stirring continuously, then remove from the wok and set aside.
- Mix the sauce ingredients together.
- Heat half the olive oil in the wok. Add the eggs and break up with a fork until cooked through. Set aside with the pork.
- If adding prawns, stir-fry them now and set aside.
- Cook the vermicelli according to packet instructions (generally they need to be soaked in boiling water for 5 mins).
- Add another tbsp of olive oil and cook the onion until it starts to soften. Add the carrots, garlic and ginger and stir-fry for 1 min.
- Add the capsicum and snow peas and cook for another min.
- Once the noodles have soaked, strain them and add to the wok with the sauce then add the pork, egg, prawns and heat through.
- Serve immediately, topped with the green spring onions to garnish.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
