Spiced Singapore noodles with cauliflower, chicken & prawns

Spiced Singapore noodles with cauliflower, chicken & prawns

  • 1
  • 2
  • 3
  • 4
  • 5
(17 ratings)

Prep: 15 mins Cook: 30 mins


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


  • juice ½ lemon



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

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

    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



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

  • 1 tbsp soy sauce
    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


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Emily Flavell's picture
Emily Flavell
7th Jul, 2020
This is an absolute beaut and a staple of our midweek quick dinners now. I recommend using thin glass noodles though!
5th Jun, 2019
This was disgusting. This has never happened with Good food before and I have been using their recipes for years. Do not bother.
Mercedes Bull's picture
Mercedes Bull
9th Mar, 2018
I agree with others that this dish was a bit strange. If I were to make it again I would complete leave the Cauliflower out as I did not feel this added anything much apart from a little 'crunch' we you could get by adding peanuts. I would also probably just use Chicken (a little more than advised) and leave the Prawns out as they did not absorb much of the flavour! I liked the flavours but feel that this recipe needs a little 'fine-tuning'.
Hanszinderfaan's picture
8th Aug, 2017
Enjoyed this a second time today. The first time was a bit spicier due to the fact that I used jalapeño chillies, I should have reduced the quantity! The cauliflower I would have preferred a little softer, I think next time I will par boil it before going into the oven. All in all a pleasant experience and one I would make again. Saved to my good food.
6th Jan, 2015
This was a bit weird. Did not like the cauliflower..
26th Nov, 2014
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!
10th May, 2014
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
20th Oct, 2013
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
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
13th Feb, 2019
Added chicken stock as it looked very dry and chopped aubergine, courgette and peppers as had no cabbage. I quite liked it but hubby who is veg - averse may not!
Want to receive regular food and recipe web notifications from us?