Spicy Singapore noodles
Serves:
4
Time to make:
30 mins
Total cost:
$13.68 / $3.42 per serve
(at time of publication)
(at time of publication)
Health information:
Low fat
Low kilojoule
Instructions
Instructions and steps:
Step 1 Heat half the oil in a wok. Cook prawns over a high heat for 2-3 minutes, or until just cooked. Transfer to a plate.
Step 2 Heat remaining oil. Cook ginger, garlic, capsicums, carrots and cabbage for 5 minutes, or until tender. Stir in curry powder.
Step 3 Add noodles, prawns and soy sauce. Stir-fry for 2-3 minutes, or until heated through. Serve garnished with thinly-sliced spring onions, if desired.
Variations
Make it meat-free: Omit prawns and add 250g firm tofu.
About this Recipe
Photography: Ian Wallace
First Published:
March 2010
Rating:
(3 votes)
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Full ingredient list:
- 2 teaspoons canola oil
- 250g frozen prawns, thawed
- 3cm piece fresh ginger, grated
- 2 cloves garlic, crushed
- 2 red capsicums, thinly sliced
- 2 carrots, cut in matchsticks
- 1 1/2 cups shredded cabbage
- 3 teaspoons mild curry powder
- 350g Singapore noodles, cooked, drained, rinsed
- 1 1/2 tablespoons salt-reduced soy sauce
Nutritional information (per serve)
Energy:
890kJ
Calories:
213cal
Protein:
16g
Fat:
3g
- saturated:
0g
Carbohydrates:
30g
- sugars:
6g
Dietary Fibre:
3g
Sodium:
730mg
Calcium:
160mg
Iron:
2.5mg
Nutrition information is given per serve
*NS: not specified
2 Comments. Add yours
Love this, so easy and tasty. Fantastic to keep some frozen prawns in the freezer for an quick dinner!
very yummy! I used cooked chicken instead of prawns and a packet of frozen stirfry veg instead of the capsicum, carrot & cabbage so this was super quick - done in 10 minutes start to finish