zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Singapore noodles

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Singapore noodles

     

    Ready-cooked rice noodles make this classic dish so simple to prepare at home. And our delicious, vegetable-packed version is on the table in just 25 minutes – perfect for Friday evenings.

    • Preparation time: 15 minutes
    • Cooking time: 10 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 4

    Ingredients

    Sunflower oil spray
    4cm piece root ginger, finely chopped
    1 tbsp hot curry powder
    1 Chinese leaf cabbage, cut diagonally into 1cm-thick slices
    2 carrots, very thinly sliced
    200ml Cooks’ Ingredients chicken stock
    1 tsp light brown muscovado sugar
    Juice ½ lemon
    1 tsp Kikkoman less salt soy sauce
    400g cooked, peeled prawns
    300g Waitrose rice noodles
    300g essential Waitrose beansprouts
    1 bunch salad onions, thinly sliced

    Method

    1. Spray a wok with oil and stir-fry the ginger for 1 minute. Add the curry powder and cook for a minute more.

    2. Add the cabbage and carrots, and stir-fry for 2 minutes. Mix together the stock, sugar, lemon juice and soy sauce. Add to the pan along with the prawns, noodles and beansprouts, and cook for 3-4 minutes, until piping hot.

    3. Stir through the salad onions, then divide between four bowls and serve.

    Your recipe note

    Edit your recipe note

    Cook’s Tip

    Swap the prawns for leftover cooked, shredded chicken.

    Comments

    Average user rating

    4 stars