Singapore noodles with prawns

Singapore noodles with prawns

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(3 ratings)

Prep: 10 mins Cook: 10 mins

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 and extra info

Nutrition: per serving

  • kcal411
  • fat10g
  • saturates2g
  • carbs54g
  • sugars10g
  • fibre6g
  • protein23g
  • salt2.6g
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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 clove, chopped
  • 1 red chilli, thinly sliced (deseeded if you don't like it too hot)
  • thumb-sized piece ginger, grated
    Ginger

    Ginger

    jin-jer

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

  • 1 medium onion, sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 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

Method

  1. Soak the rice noodles in warm water for 5 mins until softened but still al dente. Drain and set aside.

  2. In a small bowl, mix together the soy, oyster sauce and curry powder.

  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 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.

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Comments, questions and tips

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Frantic Flapjack
19th Mar, 2017
2.55
All really good ingredients but the end result was a bit claggy.
JCarlton11
20th Feb, 2017
5.05
Took a bit of time to prep but really nice result. Would definitely make again. Made this twice, on the second time i doubled the garlic for personal taste.
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