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    Singapore noodles

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    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


    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.

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    Cook’s Tip

    Swap the prawns for leftover cooked, shredded chicken.


    Average user rating

    4 stars