NoodlesPrawnsStir-fry

Prawn Singapore Noodles

Name: Prawn Singapore Noodles
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 4 nests of dried vermicelli rice noodles (about 200g total); 1 tbsp toasted sesame oil; 2 tbsp light soy sauce; 1 tbsp mild curry powder; ½ tsp ground turmeric; 1 tsp light brown sugar; 1 tbsp olive oil; 1 onion thinly sliced; 2 garlic cloves minced; 20 g fresh ginger peeled and finely grated; 220 g stir-fry vegetable medley; 300 g cooked king prawns; 1 red chilli thinly sliced, to serve (optional)

If you’re in a hurry and love the taste of curry, this one is right up your street. It uses mild curry powder along with soy sauce which really works. We enjoy this with prawns, but you could add chicken or have it veggie too. The flavour is what carries it.

Prep: 10 min
Cook: 10 min
Serves: 4
Level: Easy

Start cook mode

Gather

Ingredients

Cooking for

No household default set

Tap an ingredient to tick it off

Make

Method

You will need

Large panFrying panWok

1.
Place the noodles in a large pan or bowl filled with just-boiled water and soak for 2–3 minutes until soft. Drain and rinse in cold water, then set aside.
2.
In a bowl, mix the sesame oil, soy sauce, curry powder, turmeric, sugar and 1 tablespoon of water. Set aside.
3.
Heat the oil in a large frying pan or wok over a medium-high heat, add the onion, garlic and ginger and stir-fry for 2 minutes, without letting the garlic burn. Tip in your favourite vegetable medley and cook for another 3–4 minutes until they are starting to brown in places and soften, but still retain their crunch.
4.
Add the cooked prawns and drained noodles, along with the sauce mixture. Toss for another 3–4 minutes until the sauce coats the whole lot and the prawns and noodles are warmed through.
5.
Divide between 4 warmed bowls and scatter over the sliced red chilli (if using).