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recette, facile, nouilles, singapour, porc


  • 400g pork tenderloin cut into strips
  • 1 ½ cups of chopped Chinese cabbage
  • 1 cup of carrots cut in juliennes
  • 1 onion cut into thin rings
  • 1 tablespoon chopped garlic
  • 1 cup snow peas
  • 1/2 red pepper, julienned
  • 1/3 cup chopped green onions
  • 2 tbsp. soy sauce
  • 1 tbsp sesame oil
  • 2 tablespoons fish sauce
  • 1 tablespoon Firebarns Sriracha
  • 1 tbsp chilli sauce
  • 400g rice vermicelli
  • 1 tbsp curry powder
  • 2 eggs


In a bowl, mix the soy sauce, fish sauce, Sriracha, sesame oil and chilli sauce and set aside.
In a large wok, sauté the garlic and onion for about 1 minute and add the pork. Cook over medium heat until it starts to brown. Then add the cabbage, peas, bell pepper, carrots, half the green onions and curry powder. Mix well and cook for 3 to 4 minutes.
Make room for the eggs to cook (already beaten) once the eggs are well cooked, mix everything together.
In a pot of boiling water, cook the rice vermicelli for about a minute. Rinse with cold water and drain. Add to the wok with the sauce, mix well and simmer for about 5 minutes.
Garnish with remaining green onions before serving.
You can cook in 2 parts in the wok.

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