Singapore Noodles Recipe

Name: Singapore Noodles
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: European
Ingredients: 2tbsp sunflower oil; 2tbsp madras or similar curry paste; 1 inch stick of ginger, peeled and grated; 350g prawns; 200g Tenderstem broccoli, cut in half; 1 large carrot, grated into ribbons; 600g ready cooked rice noodles; For The Dressing:; juice and zest of 3 limes; 1 bunch coriander, roughly chopped; 5tbsp soy sauce; 4 spring onions, finely sliced; 120ml water

written by Michelle Nortje September 16, 2019

Singapore Noodles

Serves: 4 Prep Time: 10 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

2tbsp sunflower oil
2tbsp madras or similar curry paste
1 inch stick of ginger, peeled and grated
350g prawns
200g Tenderstem broccoli, cut in half
1 large carrot, grated into ribbons
600g ready cooked rice noodles
For The Dressing:
juice and zest of 3 limes
1 bunch coriander, roughly chopped
5tbsp soy sauce
4 spring onions, finely sliced
120ml water

Instructions

Heat the oil in a large pan. Wok fry the curry paste and ginger, then toss in the prawns and fry for a few minutes until cooked through. Set aside and fry the carrots and broccoli in the same pan for 5-6mins until cooked but still crunchy.
Mix together dressing ingredients.
Just before serving, toss noodles into the pan with the carrots and broccoli, top with prawns and remove and stir through dressing.

Notes

Top Tip: Store bought noodles make this a super easy dish, but you can cook your own from the many types available, just follow packet instructions.

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Michelle Nortje

Passionate digital editor, social media manager and journalist. She gets excited about new trends in the digital industry and as a career-obsessed young woman, she is always ready to learn something new. To take a break from digital, she loves reading hard copy books and magazines. If she’s not working, you’ll find her in a yoga class or running a half marathon. And afterwards with a glass of champagne, of course.