Singapore noodles is a Chinese takeaway classic. Complete with king prawns, shiitake mushrooms and frozen peas, this super-simple noodle recipe comes together in a matter of minutes!
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- Yields:
- 3
- Prep Time:
- 5 mins
- Cook Time:
- 15 mins
- Total Time:
- 20 mins
Ingredients
For The Noodles
- 250 g
vermicelli rice noodles
- 3 tbsp.
sesame oil
- 2
garlic cloves, finely chopped
- 1
thumb of ginger, peeled and finely chopped
- 2
green chillies, deseeded and finely chopped
- 2
spring onions, sliced diagonally
- 1
red pepper, sliced
- 60 g
shiitake mushrooms, chopped
- 130 g
frozen peas
- 150 g
king prawns
- 2
eggs, beaten
Fresh coriander, to serve
For The Sauce
- 1 tbsp.
soy sauce
- 2 tbsp.
curry powder
- 1 tsp.
turmeric
- 1 tsp.
honey
Directions
- Step 1Cook noodles according to package instructions until al dente. Drain and leave to one side.
- Step 2To make the sauce mix the curry powder, turmeric, honey, 2tbsp sesame oil, soy sauce and a splash of water in a bowl. Leave to one side.
- Step 3In a large pan add the reaming sesame oil and fry the garlic, ginger and chillies for 2 minutes. Add 1 spring onion, pepper, mushrooms, peas, prawns and noodles and stir-fry for a few mins.
- Step 4Lastly add the beaten eggs, and sauce mixture and scramble altogether. Heat for a minute to cook through.
- Step 5Serve with the remaining spring onions, coriander and extra soy sauce if you like.
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