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.


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


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.

Cook’s Tip

Swap the prawns for leftover cooked, shredded chicken.

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

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1280.304kJ
Fat 8.6g
Saturated Fat 1g
Carbohydrate 30.4g
Sugars 9.6g
Salt 1.8g

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4 stars

Average user rating Based on 13 ratings

This recipe was first published in Tue Apr 09 11:01:40 BST 2013.