Quick family recipe for 2 people, takes only 10 mins; recipe has vermicelli rice noodle, light soy sauce, oyster sauce, curry powder, sesame oil, garlic clove, red chilli, ginger, onion, red pepper, spring onions, king prawn, large egg and coriander.
Singapore noodles with prawns
Course: Quick family
Servings
2
servings
Prep time
10 mins
Ingredients
- Coriander: coriander leaves, to serve
- Red Pepper: 1 red pepper or yellow pepper, cut into thin batons
- Garlic Clove: 1 garlic clove, chopped
- Red Chilli: 1 red chilli, thinly sliced (deseeded if you don't like it too hot)
- Onion: 1 medium onion, sliced
- Curry Powder: 2 tsp mild curry powder
- Sesame Oil: 1 tbsp sesame oil
- Spring Onions: 4 spring onions, cut in half lengthways then into batons
- King Prawn: 8 raw king prawns
- Ginger: thumb-sized piece ginger, grated
- Oyster Sauce: 1 tbsp oyster sauce
- Large Egg: 1 large egg, beaten
- Vermicelli Rice Noodle: 2 nests thin vermicelli rice noodles
- Light Soy Sauce: 1 tbsp light soy sauce
Directions
- Soak the rice noodles in warm water for 5 mins until softened but still al dente. Drain and set aside.
- In a small bowl, mix together the soy, oyster sauce and curry powder.
- In a large wok, add half the oil and fry the garlic, chilli and ginger until golden, about 2 mins. Add the remaining oil, onion, pepper, spring onions, prawns and noodles and stir-fry for a few mins. Push everything to one side, add the egg and scramble. Add the soy sauce mixture, toss again for a few more mins, then remove from the heat. Sprinkle over the coriander leaves before serving.
