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Singapore noodles

by wiki
25 June, 2021
in Dinner
0
Singapore noodles
Singapore noodles
 

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
 

0

Singapore noodles

Serves: 4
Cooking time: 15 minutes
Level: Capable cooks
Print Recipe

Ingredients

  • 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 1
    Heat 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 2
    Add prawns, capsicum, green onion, cabbage, beansprouts and peas. Stir-fry for 5 minutes or until vegetables are tender.
  • Step 3
    Add 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

 

 

Tags: beefprawns
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