Singapore Noodles

Get your chopsticks into these aromatic noodles packed with prawns

and flavour.

Preparation Time

20 ‐ 50 minutes

Cooking Time

10 minutes

Ingredients (serves 6)

300g peeled green prawns (optional)

300g chicken breast fillets, thinly sliced (optional)

300g beef strips (optional)

300g vegetables such as sliced carrot, broccolini, bean sprouts etc (optional)

1 tbs Chinese rice wine

60ml (1/4 cup) light soy sauce

1 tbs grated fresh ginger

250g dried rice vermicelli noodles

60ml (1/4 cup) vegetable oil

1 tbs curry powder

1 red capsicum, halved, deseeded, thinly sliced

6 green shallots, ends trimmed, thinly sliced diagonally

60ml (1/4 cup) chicken stock

Fresh coriander sprigs, to serve

Method

1. Place the prawns, chicken, Chinese rice wine, 1 tablespoon of soy sauce

and 2 teaspoons of ginger in a shallow glass or ceramic bowl. Stir until

well combined. Cover with plastic wrap and place in the fridge for 30

minutes to marinate.

2. Meanwhile, place the noodles in a large heatproof bowl. Cover with

boiling water and set aside for 5 minutes to soften. Drain.

3. Heat 1 tablespoon of oil in a wok over high heat. Add half the prawn

mixture and stir‐fry for 1‐2 minutes or until just cooked through.

Transfer to a plate. Repeat with the remaining prawn mixture. Use

paper towel to wipe the wok clean.

4. Heat the remaining oil in the wok over high heat. Add the curry powder

and stir‐fry for 30 seconds or until aromatic. Add the capsicum, half the

shallot and the remaining ginger, and stir‐fry for 1 minute or until the

shallot softens. Add the prawn mixture, stock and remaining soy sauce.

Taste and season with sugar, salt and pepper. Add the noodles and toss

until coated and heated through. Sprinkle with fresh coriander and

remaining shallot to serve.

Notes

You can prepare this recipe to the end of step 2 up to 1 hour ahead.

Continue from step 3, 10 minutes before serving.