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Spiced Singapore noodles with cauliflower, chicken & prawns

Spiced Singapore noodles with cauliflower, chicken & prawns

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(6 ratings)

Prep: 15 mins Cook: 30 mins

Easy

Serves 2
A lean Asian-style rice noodle stir-fry flavoured with soy, chilli and coriander and packed with vegetable goodness

Nutrition and extra info

Nutrition: per serving

  • kcal238
  • fat3g
  • saturates1g
  • carbs25g
  • sugars13g
  • fibre10g
  • protein26g
  • salt1.7g
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Ingredients

  • juice ½ lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 tbsp medium curry powder
  • 300g cauliflower florets
  • 100g skinless chicken breast, diced
  • 100g spring onion, whites and greens separately sliced

    Spring onion

    sp-ring un-yun

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

  • 200g white cabbage, cut into chunks
  • 25g fresh red chilli, finely chopped
  • 100g straight-to-wok fine rice noodle (we used Amoy)
  • 50g raw peeled prawn, chopped

    Prawn

    praw-n

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

  • 1 tbsp soy sauce

    Soy sauce

    soy sor-s

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

  • ½ tsp golden caster sugar
  • 5g coriander leaves

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Method

  1. Heat oven to 180C/160C fan/gas 4. Line a baking tray with baking parchment. Mix the lemon juice with ½ tbsp of the curry powder and toss with the cauliflower on the baking tray. Roast for 25-30 mins until tender and slightly golden.

  2. Heat a non-stick wok or frying pan and add the chicken, spring onion whites, cabbage, red chilli, remaining curry powder and a splash of water. Fry, adding splashes of water if it starts sticking or looking dry, until the chicken is cooked through and the cabbage is softening. Add the noodles, prawns, soy sauce and sugar, and fry for another few mins until piping hot and the prawns are cooked. Scatter over the spring onion greens, roasted cauliflower and coriander leaves, and serve.

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Comments (4)

lobsterpot1's picture

This was a bit weird. Did not like the cauliflower..

samisweetheart12's picture
5

I've been really pleasantly surprised with this quick and easy recipe! I tend to leave out the prawns as I feel there's enough going on without them, I'd never had cauliflower this way before but absolutely love them! Great recipe!

Cinny's picture
2.5

Didn't have cauliflower so used broccoli which was fine although didn't need as long roasting. Next time I make this I'll definitely add a lot more liquid to make sure there's more sauce at the end. Was a bit unsure about the "frying" at the start when there's no oil in the recipe. Added some other veggies to make it a bit more interesting, think I'll add some ginger and garlic next time

reevey's picture

Very simple meal to create that tastes fantastic. Three cauliflower was was so unusual in this type of dish but definitely worked, I'd eat it again

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