Singapore Fried Rice Noodles

Adapted from Asian Noodles: Deliciously Simple Dishes to Twirl, Slurp and Savor by Nina Simonds.

  • 1 pound pork tenderloin


  • 2 tablespoons Chinese rice wine or sake
  • 2 teaspoons minced fresh ginger
  • 1/2 teaspoon sesame oil


  • 1/4 cup chicken broth
  • 2 tablespoons soy sauce
  • 1/2 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 1/2 tablespoons vegetable oil
  • 1 1/2 tablespoons curry powder, preferably Madras
  • 3 1/2 cups finely shredded leeks
  • 1 1/2 tablespoons minced fresh ginger
  • 3 cups bean sprouts, rinsed and drained
  • 6 oz. thin rice stick noodles, softened in hot water and drained

Cut the pork tenderloin crosswise into 1 1/2 inch pieces.  Cut each piece lengthwise into thin strips.

In a medium bowl, mix together the Chinese rice wine, 2 teaspoons minced ginger, and 1/2 teaspoon sesame oil.  Add the pork strips to the marinade and toss to coat.

In another bowl, mix together the sauce ingredients and set aside.

Heat a wok or heavy skillet over high heat.  Add 2 tablespoons of the oil and heat until hot.  Add the pork, and stir-fry until cooked through, about 2 minutes.  Remove with a slotted spoon and drain in a colander.  Wipe out the wok.

Reheat the wok, add the remaining 1 1/2 tablespoons oil and heat until very hot.  Add the curry powder and stir-fry until fragrant, about 20 seconds.  Add the leeks and ginger and stir-fry until slightly limp.  Add the bean sprouts and cook for 20 seconds, then add the pork and rice noodles.  Give the sauce a stir and add it to the wok.  Toss gently until the noodles have absorbed the sauce and are tender.  Transfer to a platter and serve.