Singapore Noodles
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
300g Peeled green prawns300g chicken breast fillets, thinly sliced1 tbs chinese rice wine60ml (1/4 cup) light soy sauce1 tbs grated fresh ginger250g dried rice vermicelli noodles60ml olive oil1 tbs curry powder1 red capsicum, halved, deseeded, thinly sliced6 green shallots, ends trimmed, thinly sliced60ml chicken stockfresh coriander sprigs to serve.
Place the prawns, chicken, chinese rice wine, 1 tbs soy sauce and 2 tsps of ginger in a shallow glass or ceramic bowl. Stir until well combined. Cover with plastic wrap and place in the fridge to marinate.
Meanwhile place the noodles in a large heatproof dish. Cover with boiling water and set aside for 5 minutes to soften.
Heat 1 tbs of oil in a wok over high heat. Add half the prawn mixture and stir fry for 1-2 minutes or until just cooked through. Transfer to a plate. Repeat with the remaining prawn mixture. Use paper towel to wipe the wok clean.
Heat the remaining oil in the wok over high heat. Add the curry powder and stir fry for 30 seconds or until aromatic. Add the capsicum, half the shallots and the remaining ginger and stir fry for 1 minute or until the shallots soften. Add the prawn mixture, stock and remaining soy sauce. Taste and season with sugar, salt and pepper. Add the noodles and toss until coated and heated through. Sprinkle with fresh coriander and remaining shallots to serve.
Serving Size: Makes 6
Number of Servings: 6
Recipe submitted by SparkPeople user KAHLUAKEL.
Meanwhile place the noodles in a large heatproof dish. Cover with boiling water and set aside for 5 minutes to soften.
Heat 1 tbs of oil in a wok over high heat. Add half the prawn mixture and stir fry for 1-2 minutes or until just cooked through. Transfer to a plate. Repeat with the remaining prawn mixture. Use paper towel to wipe the wok clean.
Heat the remaining oil in the wok over high heat. Add the curry powder and stir fry for 30 seconds or until aromatic. Add the capsicum, half the shallots and the remaining ginger and stir fry for 1 minute or until the shallots soften. Add the prawn mixture, stock and remaining soy sauce. Taste and season with sugar, salt and pepper. Add the noodles and toss until coated and heated through. Sprinkle with fresh coriander and remaining shallots to serve.
Serving Size: Makes 6
Number of Servings: 6
Recipe submitted by SparkPeople user KAHLUAKEL.
Nutritional Info Amount Per Serving
- Calories: 258.5
- Total Fat: 10.4 g
- Cholesterol: 29.0 mg
- Sodium: 960.5 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 1.2 g
- Protein: 23.1 g
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