Serves 4 generously | prep 35 mins | total time
- 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
Prepare up to the end of step 1 up to a few hours ahead, cover and set aside.
- 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.
- 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.
- 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.
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.