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Singapore Noodles With Red-Roasted Pork

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“A work colleague recommended this recipe to me when my mother-in-law came for dinner. Its from the ready steady cook book and was cooked by Patrick Anthony on the show. This recipe is incredibly easy and tasty, and the pork is REALLY tender. I left the mushrooms out and added some chopped orange pepper instead.”

Ingredients Nutrition


  1. Trim any fat from the pork fillet.
  2. In a bowl mix together all the marinade ingredients and coat the pork and marinade for 2 hours. Preheat the oven to 220°C/425°F/gas7. Lift pork onto a rack resting over a foil lined roasting tin and roast for 10 minutes. Lower oven temp to 180°C/350°F/gas4 and cook for a further 15 minutes, basting occasionally.
  3. Cook noodles according to packet instructions, drain well and toss with sesame oil and set aside. Cut the red-roasted pork into thin slices.
  4. Heat a wok or large frying pan and add groundnut oil. When very hot, add garlic and spring onions and stir fry for 30 seconds. Add chillies, green pepper and mushrooms and stir fry for 1-2 minutes.
  5. Stir in soy sauce, yellow bean sauce, sherry, caster sugar and seasoning to taste.
  6. Bring just to the boil and cook, stirring frequently for 2-3 minutes. Add noodles and sliced pork and toss over high heat for 1-2 minutes until piping hot.

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