Singapore noodles with prawns
20 min
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
- 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
Instructions
3 steps
- 1
Soak the rice noodles in warm water for 5 mins until softened but still al dente. Drain and set aside.
5 min - 2
In a small bowl, mix together the soy and oyster sauce.
- 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.
2 min
Progress
0 / 3 steps
Nutrition
Per serving (based on 2 servings)
Calories
411cal
Protein
23.0g
Carbs
54.0g
Fat
10.0g
Fiber
6.0g
Sugar
10.0g
Sodium
3mg
