Name: Singapore noodles with prawns
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
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; 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

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Singapore noodles with prawns

Singapore noodles with prawns

Jennifer Joyce

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Serves 2

Easy

Prep: 10 mins

Cook: 10 mins

A star rating of 4.7 out of 5.83 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal411

low
fat10g

low
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.

Recipe from Good Food magazine, February 2017

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A star rating of 4.7 out of 5.83 ratings

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