- Serving: 4
Nutrition facts (per portion)
- Calories: 351
- Fat Content: 5g
- Saturated Fat Content: 1g
- Carbohydrate Content: 48g
- Sugar Content: 7g
- Fiber Content: 3g
- Protein Content: 32g
- Sodium Content: 2.03g
Singapore noodles with shrimps & Chinese cabbage
Ingredients
- rice - 200g dried rice vermicelli or 3 x 150g Straight to Wok rice noodles
- sunflower-oil - 1-2 tbsp sunflower oil
- ginger - 1 tsp chopped ginger
- curry-powder - 1 tbsp hot curry powder
- chinese-cabbage - 1 Chinese cabbage, cut into 1cm slices
- carrot - 1 carrot, very thinly sliced
- chicken-stock - 150ml hot chicken stock
- brown-sugar - 1 tsp brown sugar
- vinegar - 2 tsp vinegar (any will do)
- prawn - 400g small, cooked, peeled prawns
- beansprout - 140g beansprouts
- spring-onion - bunch spring onion, thinly sliced
- chilli - Oriental chilli oil, (look for one that contains shrimp paste), to serve)
- soy-sauce - soy sauce, to serve
Instructions
- If using dried noodles, place in a heatproof bowl, cover with boiling water and leave to soak for 5 mins, or follow the pack instructions. Drain well.
- Meanwhile, heat the oil in a wok and stir-fry the ginger for 1 min. Add the curry powder and cook for 1 min more.
- Add the cabbage and carrot and stir-fry for 2 mins. Mix together the stock, sugar and vinegar and add to the pan with the prawns, beansprouts and drained noodles. Cook until piping hot, then stir through the spring onions, divide between bowls and serve with a splash of chilli oil and soy sauce.
Noodle recipe for 4 people, takes only 5 mins; recipe has rice, sunflower oil, ginger, curry powder, chinese cabbage, carrot, chicken stock, brown sugar, vinegar, prawn, beansprout, spring onion, chilli and soy sauce.
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