Singapore Noodles with Prawns
A very quick supper dish that canbe ready in about 15 minutes. A lighterversion of a favourite Friday night takeaway. I’ve used Prawns but you can easily use chicken strips and just cook fora few minutes longer. Enjoy!
Ingredients
- 2 nests thin vermicelli ricenoodles
- 1 large egg beaten
- 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 (deseeded if you don't like it too hot) thumb-sized piece ginger, grated
- 1 medium onion sliced
- 1 red pepper cut in half lengthways then into batons
- 8 raw king prawns
- Coriander leaves, to serve
Instructions
- Soak the rice noodles in warmwater for 5 mins until softened but still al dente. Drain and set aside, addinga dash of oil and tossing so they don’t stick togetherIn a small bowl, mix together thesoy and oyster sauce.
- In a large wok, add half the oiland swirl the beaten egg round so you have a thin omelette. Remove from the pan and roll up and cut intothin strips, eave to one side. Then frythe chilli and ginger until golden, about 2 mins, then add the garlic for about30 seconds. Add the remaining oil,onion, pepper, spring onions and curry powder and stir-fry for a few mins. Add the prawns and cook for about 3 minutesuntil the prawns are pink. Add the soysauce mixture and the noodles, toss again for a few more mins, then remove fromthe heat. Sprinkle over the coriander leaves before serving.