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Singapore noodles with shrimps & Chinese cabbage

Singapore noodles with shrimps & Chinese cabbage

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(4 ratings)

Prep: 10 mins Cook: 5 mins

Easy

Serves 4
This Chinese-takeaway favourite is much tastier and healthier when made at home – and quicker, too

Nutrition and extra info

Nutrition: per serving

  • kcal351
  • fat5g
  • saturates1g
  • carbs48g
  • sugars7g
  • fibre3g
  • protein32g
  • salt2.03g
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Ingredients

  • 200g dried rice vermicelli or 3 x 150g Straight to Wok rice noodles
  • 1-2 tbsp sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 tsp chopped ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 tbsp hot curry powder
  • 1 Chinese cabbage, cut into 1cm slices
  • 1 carrot, very thinly sliced

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 150ml hot chicken stock
  • 1 tsp brown sugar
  • 2 tsp vinegar (any will do)
  • 400g small, cooked, peeled prawns

    Prawn

    praw-n

    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • 140g beansprouts
  • bunch spring onion, thinly sliced

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • Oriental chilli oil, (look for one that contains shrimp paste), to serve)

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • soy sauce, to serve

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

Method

  1. If using dried noodles, place in a heatproof bowl, cover with boiling water and leave to soak for 5 mins, or follow the pack instructions. Drain well.

  2. Meanwhile, heat the oil in a wok and stir-fry the ginger for 1 min. Add the curry powder and cook for 1 min more.

  3. Add the cabbage and carrot and stir-fry for 2 mins. Mix together the stock, sugar and vinegar and add to the pan with the prawns, beansprouts and drained noodles. Cook until piping hot, then stir through the spring onions, divide between bowls and serve with a splash of chilli oil and soy sauce.

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Comments, questions and tips

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Comments (5)

cshobbs's picture
0

I cook many recipes from Good Food and usually they're very good.
This was very bland and I won't be doing it again.

emmarussell's picture

So yummy! Really easy to do and tastes great, so fresh. I used Vietnamese vermicelli and I ended up sticking the bowl in the microwave to soften them up! Might get supermarket next time. Be aware that an entire Chinese cabbage takes up a lot of space but the end result is amazing!

haslop's picture
5

I cook many recipes from Good food, and I have to say this must be one of the best - what a fantastic meal. If you are a fan of stir fries and noddles this is a must! Can't wait to make it again, this will definately be a regular meal in our house.

bengalcat's picture
5

I love Singapore fried noodles from the Chinese (love curry), so thought I'd give these a go and I have to say it's one of the best stir fry's I ever had! I also added Chicken and scrambled egg and used fresh greens instead of Chinese cabbage. Will definitely be making again!

beckydrew73's picture
5

A brilliantly simple and very tasty recipe. I added chicken to mine as well as some scrambled egg. Will definitely be doing this again. Would also be great cold for lunch.

Questions (1)

natnee's picture

I couldn't find the chilli oil today, and am going to cook this tomorrow, is there anything else could use as a substitute, or where could I find this for sale?

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