Better Than The Buffet Singapore Noodles
Better Than The Buffet Singapore Noodles is a delicious vermicelli noodle recipe that is stir-fried with cabbage, celery and scrambled eggs. Curry powder lends a powerful and unique flavor to this popular side dish. Thinly sliced pork adds the perfect finishing touch.
Ingredients
- 2 Tablespoons + ½ Cup vegetable oil
- 1.5 Pounds pork chops
- 1 + 1 Teaspoons salt
- ½ + ½ Teaspoon black pepper
- 8 Ounces rice vermicelli
- 2 Cups celery, sliced thin
- 2 Large eggs
- 5 Cloves garlic
- 2 Tablespoons ginger, grated
- 2 Cups cabbage, sliced thin
- 3 Tablespoons soy sauce
- 3 Teaspoons curry powder
- ½ Teaspoon turmeric
Instructions
- Heat 2 tablespoons vegetable oil in large pan sprayed skillet on medium heat. Add pork chops and season with 1 teaspoon salt and ½ teaspoon black pepper. Fry for about 6 minutes per side. Flip and cook for an additional 4 minutes or until cooked through. Remove from the heat. Slice the pork chops thinly and set aside.
- In the meantime, prepare rice vermicelli according to package instructions. After draining, rinse with cold water to cool off noodles and set aside. While the noodles cook, prep your veggies. Slice celery thinly, chop garlic, grate ginger and thinly slice cabbage.
- Pan spray the large skillet used to cook the pork chops. Heat ½ cup vegetable oil on medium heat. Add celery and cook for 2-3 minutes. Crack eggs and stir to fry for 1 minute. Then, add garlic, ginger and cabbage to the skillet and cook for an additional minute.
- To the skillet, add in the cooked pork chops, 1 teaspoon salt, ½ teaspoon black pepper, rice vermicelli, soy sauce, curry powder and turmeric. Mix everything together well and cook for an additional 3 minutes.
Notes
Substitute soy sauce for low sodium soy sauce, if preferred.
