Enjoy great tastes of Asia at home whenever you like with this easy recipe.
Nutrition
1290 kj Energy
8.4g Fat Total
1.1g Saturated Fat
4.6g Fibre
14.4g Protein
71mg Cholesterol
1169mg Sodium
41.9g Carbs (total)
All nutrition values are per serve
Singapore noodles
Print RecipeIngredients
- 1 tablespoon peanut oil
- 1 brown onion, halved, thinly sliced
- 2cm piece fresh ginger, peeled, finely grated
- 1 garlic clove, crushed
- 1 tablespoon mild curry paste
- 200g can peeled prawns, drained (see note)
- 1 red capsicum, cut into 2cm thick slices
- 4 green onions, thinly sliced
- 2 cups shredded wombok (Chinese cabbage)
- 1 cup beansprouts, trimmed
- 1/3 cup frozen peas
- 440g packet shelf-stable thin egg noodles
- 2 tablespoons kecap manis
Instructions
- Step 1Heat a wok over medium-high heat. Add oil. Swirl to coat. Add brown onion, ginger, garlic and curry paste. Stir-fry for 3 to 4 minutes or until onion has softened.
- Step 2Add prawns, capsicum, green onion, cabbage, beansprouts and peas. Stir-fry for 5 minutes or until vegetables are tender.
- Step 3Add noodles and kecap manis. Stir-fry for 2 to 3 minutes or until noodles are heated through. Serve.
Notes
You could also use 12 peeled, medium cooked prawns.
Variation: Add 200g beef stir-fry strips. At start of step 1, stir-fry beef, in batches, for 2 to 3 minutes or until browned. Transfer to a bowl. Return to wok with prawns in step 2.
- Author: Donna Boyle
- Image credit: Mark O’Meara
- Publication: Super Food Ideas
