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Singapore prawn noodles
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300g essential Waitrose Rice Noodles
2 tbsp groundnut oil
2 cloves garlic, finely sliced
2.5cm piece ginger, peeled and cut into matchsticks
1 green chilli, finely chopped
300g pack essential Waitrose Vegetable Stir Fry
150g pack essential Waitrose Raw King Prawns
2 tsp medium Madras curry powder
3 tbsp soy sauce
2 tbsp oyster sauce
1 essential Waitrose Free Range Egg, lightly beaten
Fresh coriander and lime wedges to serve
1. Cook the noodles according to the pack instructions, then drain and refresh under cold water and set aside. Heat half the oil in a large wok or pan over a medium heat and gently fry the garlic, ginger and chilli for a minute.
2. Add the stir fry vegetables and increase the heat and fry for 2-3 minutes until just tender. Remove from the pan with a slotted spoon to a bowl. Add the prawns to the pan and cook for 1-2 minutes until just pink and opaque, then add the curry powder, soy sauce, oyster sauce and the cooked vegetables. Mix well together, then tip into the bowl.
3. Heat the remaining oil in the wok and add the noodles and beaten egg. Toss well to combine so the egg cooks and coats the noodles. Return all the other ingredients to the pan and quickly mix together. Serve scattered with fresh coriander and a squeeze of lime.
Typical values per serving:
This recipe was first published in October 2014.