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    Easy Singapore noodles

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    Easy Singapore noodles

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

    Serves: 2

    Ingredients

    • 125g Cooks’ Ingredients Medium Egg Noodles (2 nests)
    • 1 tsp groundnut oil
    • 2 cloves garlic, finely chopped
    • 2.5cm piece fresh ginger, peeled and grated
    • 1 small red onion, finely sliced
    • 1 green pepper, deseeded and thinly sliced
    • 50g essential Waitrose Unsmoked British Bacon Lardons
    • 100g frozen Waitrose King Prawns Cooked and Peeled
    • 1 tbsp medium curry powder
    • 150g beansprouts
    • 2 tbsp Cooks’ Ingredients Dark Soya Sauce
    • 25g Waitrose Natural Roasted Peanuts

    Method

    1. Cook the noodles in a large pan of boiling water for 4–5 minutes and drain.
    2. Heat the oil in a wok or large non-stick frying pan and fry the garlic and ginger for a minute until light brown. Add the onion and pepper and cook for a further 2 minutes until almost tender then add the bacon and prawns and stir-fry over a high heat for 3–4 minutes until just cooked through.
    3. Stir in the curry powder and cook for a minute. Add the beansprouts, cook for 2–3 minutes then add the cooked noodles and soya sauce and toss everything together. Add the peanuts and cook, stirring for 1 minute until hot. Serve immediately in warmed bowls.

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    Cook's tips

    For extra convenience, use straight-to-wok noodles.

    Drinks recommendation

    If you’re aiming for a healthy meal with a glass of wine, try this brilliant white that’s 7.5% alcohol and has a hint of sweetness to complement the spice: Dr Loosen Ürziger Würzgarten Riesling Kabinett, Mosel Germany.

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