Name: Peanut Singapore Noodles
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 250g thin rice stick noodles; ¼ cup crunchy peanut butter; ¼ cup soy sauce; 1 tablespoon vegetable oil; 1 onion, finely chopped; 2 cloves garlic, crushed; 500g pork mince; 1 tablespoon mild curry powder; 1 large carrot, peeled, coarsely shredded; 200g snow peas, trimmed, halved diagonally; ½ cup fresh coriander leaves; Lemon wedges, to serve

Peanut Singapore Noodles

On the table in just 20 minutes, these delicious noodles will get the thumbs up from your whole family!

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Serves 4

Prep

Cook

15M

Total

20M

Skip to Recipe

For a change, try replacing peanut butter with almond or cashew butter in this New Idea take on the classic Asian fusion dish that is Singapore Noodles.

To make it easier to mix peanut butter with soy, place peanut butter in a heatproof jug. Microwave on High (100%) for 12 seconds.

Ingredients

250g thin rice stick noodles

¼ cup crunchy peanut butter

¼ cup soy sauce

1 tablespoon vegetable oil

1 onion, finely chopped

2 cloves garlic, crushed

500g pork mince

1 tablespoon mild curry powder

1 large carrot, peeled, coarsely shredded

200g snow peas, trimmed, halved diagonally

½ cup fresh coriander leaves

Lemon wedges, to serve

Method

Place noodles in a large heatproof bowl. Cover with boiling water. Stand for 5 minutes. Drain. Rinse under cold water. Drain well.

Whisk peanut butter with sauce in a small jug until combined.

Heat oil in a large, non-stick wok over a medium to high heat. Add onion and garlic. Stir-fry until soft. Add pork. Stir-fry, breaking up mince for a further 4 minutes, or until changed in colour. Stir in curry powder.

Add carrot and snow peas. Stir-fry for 2 minutes. Add noodles and peanut butter mixture. Stir-fry for a further 1 to 2 minutes, or until combined and hot. Stir in coriander. Remove from heat.

Serve with lemon wedges.

Mel Burge

Ingredients

Method

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