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Singapore noodles


Serves: 4 generously
timePrep time: 35 mins
timeTotal time:
Singapore noodles
Recipe photograph by Kris Kirkham

Serves: 4 generously
timePrep time: 35 mins
timeTotal time:

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Nutritional information (per serving)
Calories
348Kcal
Fat
7gr
Saturates
1gr
Carbs
43gr
Sugars
11gr
Fibre
8gr
Protein
24gr
Salt
1.9gr

Emma Franklin

Emma Franklin

Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Emma Franklin

Emma Franklin

Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes

Ingredients

  • 2 tbsp soy sauce
  • 4 tbsp shaoxing rice wine or dry sherry
  • 2 garlic cloves, finely grated
  • a thumb-size piece of root ginger, peeled and finely grated
  • 6 tsp mild curry powder
  • 11⁄2 tbsp groundnut oil
  • 2 x 225g packs frozen raw jumbo king prawns
  • 2 x 300g packs fresh (ready-cooked) rice vermicelli noodles
  • 1 red pepper, deseeded and sliced into short, thin strips
  • 2 medium carrots, julienned or peeled into ribbons with a peeler
  • 4 spring onions, roughly chopped
  • juice of 1⁄2 lemon
  • a handful of coriander, roughly chopped

Step by step

Get ahead
Prepare up to the end of step 1 up to a few hours ahead, cover and set aside.
  1. In a small bowl, mix together the soy sauce, shaoxing rice wine, garlic and ginger, with 5 teaspoons of the curry powder and 1⁄2 tablespoon of the oil. Set the sauce aside.
  2. Heat the remaining oil in a large wok or frying pan. Add the frozen prawns and fry over a high heat for 2 minutes, then add the remaining 1 teaspoon of curry powder and a pinch of salt. Fry, stirring regularly, until the prawns are pink and cooked, then remove to a plate with a slotted spoon.
  3. Add the sauce to the liquid left in the wok and fry for 1 minute, then add the noodles and toss well so they're completely coated. Add the red pepper, carrots and spring onions and return the prawns to the pan. Cook for 1 minute then squeeze over the lemon juice, scatter with the coriander and serve.
Chef quote
Growing up, I thought Singapore noodles were always neon-yellow and flavoured with a few overcooked tiny prawns, as that's how our local takeaway served them. This version is lighter, zingier and packed with crunchy vegetables and juicy prawns, making it the star of the meal rather than a side dish.

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