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Singapore noodles with prawns

Singapore noodles with prawns

A star rating of 4.7 out of 5.52 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

This low-fat, low-calorie version of your favourite stir-fried takeaway will be ready in 20 minutes and is packed with prawns and plenty of flavour

Nutrition: per serving
low inkcal411
low infat10g


  • 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 clove , chopped
  • 1 red chilli , thinly sliced (deseeded if you don't like it too hot)
  • thumb-sized piece ginger , grated
  • 1 medium onion , sliced
  • 1 red pepper or yellow pepper, cut into thin batons
  • 4 spring onions , cut in half lengthways then into batons
  • 8 raw king prawns
  • 1 large egg , beaten
  • coriander leaves, to serve


  • 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.

Recipe from Good Food magazine, February 2017

Goes well with


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A star rating of 4.7 out of 5.52 ratings

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