Singapore noodles with prawns
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 nests thin vermicelli rice noodles
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 2 tsp mild curry powder
- 1 tbsp sesame oil
- 1 garlic clovechopped
- 1 red chillithinly sliced (deseeded if you don't like it too hot)
- thumb-sized piece gingergrated
- 1 medium onionsliced
- 1 red pepperor yellow pepper, cut into thin batons
- 4 spring onionscut in half lengthways then into batons
- 8 raw king prawns
- 1 large eggbeaten
- corianderleaves, to serve
Nutrition: per serving
- kcal411low
- fat10glow
- saturates2g
- carbs54g
- sugars10g
- fibre6g
- protein23g
- salt2.6g
Method
step 1
Soak the rice noodles in warm water for 5 mins until softened but still al dente. Drain and set aside.
step 2
In a small bowl, mix together the soy and oyster sauce.
step 3
In a large wok, add half the oil and fry the garlic, chilli and ginger until golden, about 2 mins. Add the remaining oil, onion, pepper, spring onions, prawns, curry powder and noodles and stir-fry for a few mins. Push everything to one side, add the egg and scramble. Add the soy sauce mixture, toss again for a few more mins, then remove from the heat. Sprinkle over the coriander leaves before serving.
