Prawn Singapore noodles

Name: Prawn Singapore noodles
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 1 tbsp soy sauce; 1 tsp sesame oil; ¼ tsp mild curry powder; 165 g extra large raw king prawns; 1 Essential Red Pepper; 2 Essential Carrots; 1 bunch Essential Salad Onions; 1 tbsp Essential Vegetable Oil; 300 g pack Singapore Rice Noodles

A takeaway favourite that couldn’t be simpler to make at home – and packs in 2 of your 5 a day.

3 out of 5 stars(7) Rate this recipe

HealthyHigh protein2 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook10 mins
Total time20 mins

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1 tbsp soy sauce
1 tsp sesame oil
¼ tsp mild curry powder
165g extra large raw king prawns
1 Essential Red Pepper
2 Essential Carrots
1 bunch Essential Salad Onions
1 tbsp Essential Vegetable Oil
300g pack Singapore Rice Noodles

In a bowl, mix the soy sauce, sesame oil, curry powder and a pinch of salt. Add the king prawns and toss to coat. Cover and chill. Meanwhile, slice the pepper, carrots and salad onions into 5cm matchsticks.
Heat the vegetable oil in a large frying pan or wok over a high heat. When the pan is very hot, scoop the prawns out of the marinade (reserve the marinade) and add to the pan, stir frying for 2 minutes.
Add the vegetables and reserved marinade to the pan (reserving a few salad onions) and stir fry for another 2-3 minutes, then add the noodles. Toss over the heat for a couple of minutes until piping hot and the prawns are pink and opaque. Serve immediately with the reserved salad onions scattered on top.

Cook’s tip

LEFTOVERS

Curry powder

Ideal for making simple curries, it can also be stirred through mayonnaise for a tangy dip or sandwich spread. Try adding some to your next lentil soup too for a touch of mellow spice.

Typical values per serving when made using specific products in recipe