Singapore-style noodles

Cooking Meat Singapore-style noodles

This recipe is easily adapted to be Low FODMAP friendly. Have it for a meal on-the-go or a cant-be-bothered alternative to take out.

Lables: Low carb Low kilojoule Low sugar Lower gi Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Heat a wok over high heat until hot. Add oil and swirl to coat. Add garlic, brown onion and chilli. Stir-fry for 2 minutes or until onion is just soft.
  2. Add chicken and pork. Stir-fry for 2 minutes or until just cooked through. Add noodles. Stir-fry for 1 minute or until noodles begin to soften. Add soy sauces, beansprouts, green onions and eggs. Stir-fry for 1 to 2 minutes or until egg sets and noodles are tender. Spoon into serving bowls. Serve.

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2 tbsp vegetable oil
3 garlic cloves, finely chopped
1 brown onion, chopped
1 long red chilli, deseeded, finely chopped
1 chicken breast fillet, cut into thin strips
200g pork fillet, cut into thin strips
600g fresh rice noodle sheets , cut into 1cm-thick slices
1/4 cup dark soy sauce
2 tbsp light soy sauce
50g beansprouts, trimmed
2 green onions, thinly sliced
2 eggs, lightly beaten

Adv

Autors
Preparation time
10
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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