Singapore Noodles
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Singapore Noodles calories by ingredient
Number of Servings: 6
Ingredients
-
300g Peeled green prawns
300g chicken breast fillets, thinly sliced
1 tbs chinese rice wine
60ml (1/4 cup) light soy sauce
1 tbs grated fresh ginger
250g dried rice vermicelli noodles
60ml olive oil
1 tbs curry powder
1 red capsicum, halved, deseeded, thinly sliced
6 green shallots, ends trimmed, thinly sliced
60ml chicken stock
fresh coriander sprigs to serve.
Directions
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.