From my mother’s cookbook: Singapore Noodles and Pork

Singapore Noodles and Pork

While I inherited my love for eating from my dad, it was my mum that gave me my passion for cooking — especially cooking for family and friends.  No doubt my mum’s dedication to providing our family healthy, delicious home-cooked meals can be directly attributed to my turning out to be a relatively well-adjusted adult.

Needless to say, many of my mother’s recipes have worked their way into my own repertoire, including this one for stir-fried pork and curried peppers.  When I announced to Jeff that I was preparing Singapore Noodles and Pork for dinner he immediately asked what was ‘Singapore’ about the noodles.  My answer; I don’t know, the recipe just calls for whole wheat spaghetti.  Mum, maybe you can shed some light on this?

Yes, this is the second time in two weeks that pork tenderloin has ended up on my table.  Pork has now officially made its way onto my regular grocery list.  And thank goodness, I’ve been eating chicken for years.

Singapore Noodles and Pork
Makes four servings


1 lb. pork loin
1 tbsp. vegetable oil
1/2 medium onion *
1 each sweet red, yellow and green pepper, seeded
2 large cloves garlic, minced
1-1/2 cups chicken stock
1/4 cup oyster sauce
1 tbsp. curry powder
1 tbsp. cornstarch
1 tbsp. cold water
1/2 cup chopped fresh parsley or coriander (optional)
Dash hot pepper sauce
1/2 lb. whole wheat spaghetti


1. Cut pork into 1/4 x 2-inch strips.

2. In large skillet, heat oil over high heat; stir-fry pork for 3 to 4 minutes or until well browned. Remove and set aside.

3. Cut onion and sweet peppers into 1 1/2 inch long strips. Add onion, peppers, garlic and stock to skillet; cover and cook for 2 minutes. Stir in oyster sauce and curry powder.

4. Blend cornstarch with water; add to skillet along with pork. Bring to boil; cook, stirring, for 1 to 2 minutes or until heated through and thickened.

5. Sitr in parsley and hot pepper sauce.

6. Meanwhile, in large pot of boiling salted water, cook spaghetti for 8 to 10 minutes or until tender but firm. In large bowl, toss spaghetti with meat mixture.

To reheat, microwave for 3 to 5 minutes if thawed.


  • Note: the original recipe calls for one leek, light green and white parts only. Unless I have leeks on hand, I usually just use a regular cooking onion.

Chili Rubbed Pork Tenderloin

Chili Rubbed Pork Loin

I only cooked chicken and ground beef for years before I branched out and discovered the joys of pork tenderloin.  Easy and cheap, I was pleasantly surprised by how much I enjoyed preparing and eating it.

After my unintentional, week-long kitchen hiatus, I wanted something easy but delicious to get me back in the groove.  The pork tenderloin I had in the freezer was just what I needed to get my culinary blood flowing again.  I wanted a recipe that was going to be easy to prepare after work and would keep well for Jeff to have for lunch the next day.  I also didn’t want to have to bring in any extra ingredients.

This recipe for chili rubbed pork tenderloin was everything I wanted it to be and more.  The next day I had the left overs between two slices of sour dough, with mustard on one side and cream cheese in another — a take off on my favorite steak sandwich.

Chili Rubbed Pork Tenderloin
adapted slightly from Martha Stewart


About 3 tablespoons extra-virgin olive oil, plus more for pan
About 3 garlic cloves, minced
About 1 tablespoon chili powder
1 pork tenderloin (about 1 pound)
Coarse salt and freshly ground pepper


1. Preheat oven to 400degrees. Mix chili powder, garlic and olive oil in a large, shallow dish. Add pork and turn over to coat evenly with chili rub. Season with salt and pepper.

2. Heat an oven safe skillet or grill pan over medium-high heat and add oil (brush if using grill pan; I used a skillet and it turned out just fine). Add pork and cook until brown, 2-3 minutes per side.

3. Transfer pan to oven and roast pork to desired doneness. For medium, roast 17 to 18 minutes.

4. Let stand for five minutes and then slice.


PS: Note that there are no photos of the method. No matter what you do, it is impossible to take a good picture of a raw loin.