Singapore Prawn Noodles
Equipment
- Saucepan
- Chopping board
- Chopping knife
- Microplane
- Wok or large frying pan
- Tongs
- Wooden spoon
Ingredients
- 400 g vermicelli noodles
- 4 tbsp vegetable oil
- 2 cloves garlic
- 2 red chilli
- 1 thumb sized piece fresh ginger
- 4 red pepper or yellow
- 16 spring onion
- 600 g Raw king prawns
- 4 tsp medium curry powder
- 4 tbsp oyster sauce
- 4 tbsp light soy sauce
- 2 egg large, free range
- 4 tsp sesame oil
- 2 lime wedges to serve
Instructions
- Soak the noodles in boiling water for 10 minutes then drain and cool under cold water.
- Peel and finely slice the garlic. Deseed and finely slice the chillies.
- Peel and grate the ginger and cut the spring onions into 2cm pieces.
- Deseed and slice the peppers.
- Beat the egg and set aside. Heat the vegetable oil in a wok or large pan over a high heat. Add the garlic, chillies and ginger and fry quickly for a minute before adding the peppers and spring onions until they are tender.
- Add the prawns and cook until they are pink.
- Add the curry powder, oyster sauce and soy sauce and mix well.
- Tip in the noodles and heat through. Make a well in the centre and add the egg and allow to cook and scramble then toss through the rest of the ingredients.
- Serve with a drizzle of sesame oil and lime wedges to squeeze over.
Notes
Singapore noodles are a standard Irish Chinese restaurant dish, but making them at home is so easy & this recipe takes less than 20 minutes, winner!
You may need to cook this recipe in batches if you don't have a big enough pan.
Nutrition
Calories: 214kcal
Tried this recipe?Let us know how it was!