Singapore Noodles (meal prep style)

An interesting and delicious combination of Asian flavors with curry powder, served with vegetables, tender sous vide pork and wild-caught shrimp.


For the sauce:

1/4 cup soy sauce

2 tablespoons tahini

1 tablespoon molasses

1 1/2 tablespoons seasoned rice vinegar

2 garlic cloves, pressed in garlic press

1 teaspoon sriracha

2 teaspoons sesame oil

2 tablespoons curry powder (important: save for step 2)

1 1/2 pounds boneless pork shoulder, trimmed of excess fat and cut into long 2" strips (similar to the shape of pork tenderloin)

8 ounces whole wheat thin spaghetti

1 bunch green onions, thinly sliced

2 green bell peppers, thinly sliced

8 ounces sugar snap peas

4 eggs, whisked

8 ounces raw shrimp (I use 70/90 frozen wild-caught raw shrimp, peeled and deveined)

Canola oil as needed for frying ingredients


  1. Mix all the sauce ingredients except curry powder until completely combined.

  2. In a gallon ziplock bag, combine the pork and half of the sauce. Cook sous vide 150*F at least 1 1/2 hours, up to 4 hours. To the remaining half of the sauce, add the 2 tablespoons curry powder and set aside.

  3. When the pork has about 30 minutes until done, bring a pot of water to the boil and cook pasta according to package instructions. Drain (do not rinse) and spread out onto a sheet tray so it can cool quickly.

  4. Individually stir fry each of the vegetables in a bit of canola oil for a few minutes. Move each to a plate to cool quickly.

  5. Scramble the egg with a bit of oil on medium heat until almost completely cooked. Move to a plate and spread evenly to allow it to cool quickly.

  6. When the pork has finished sous vide, remove from the bag and sear on a saute pan over medium high heat with a bit of canola oil. Let rest on a cutting board.

  7. Add the liquid from the pork to the pan. Let reduce a couple of minutes and then add the shrimp (it can still be frozen - as it cooks, it will thaw and release the flavor of the shrimp which is delicious in this dish). Cook until fully pink and move to a plate to cool quickly. Leave the sauce in the pan.

  8. Cut the pork into thin slices and coat in the sauce in the pan. Do not have the heat on - just stir to coat.

  9. To assemble: toss the spaghetti in a large bowl with the remaining sauce from step 1 until completely coated. Add all the remaining ingredients. Portion into containers as desired.

  10. To serve: heat individual servings in the microwave for 2-3 minutes covered (container lid not latched), stirring halfway.

Makes 4 servings.

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