Singapore noodles
This recipe is quick and simple to cook and makes a complete meal.
It should be quite spicy, though you can temper the heat by varying the amount of chillies used.
| Singapore noodles | |
|---|---|
 |
| Servings: | Serves 2 |
| Calories per serving: | 867 |
| Ready in: | 20 minutes |
| Prep. time: | 5 minutes |
| Cook time: | 15 minutes |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 31st October 2012 |
|
Best recipe reviewBuy those beansprout! 5/5 This is fabulous food |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 125 g dried egg noodles
- 14 large king prawns or about 100g - properly defrosted if frozen
- 1 teaspoon oil - I use olive oil but to be more authentic, use groundnut oil
- 2 Cloves of garlic, peeled and crushed - or to taste
- 2.5 cm piece of ginger, peeled and julienned
- 1 medium red onion, peeled and sliced
- 1 sweet pepper, deseeded and sliced
- 50 g bacon lardons
- 1 tablespoon curry paste (or curry powder)
- 1 hot green Chili, finely chopped (or to taste)
- 150 g beansprouts
- 3 tablespoons of dark soy sauce
to garnish
Method
- Cook the noodles in a large pan of boiling water for 4 to 5 minutes - leave in a sieve to drain
- Heat the oil in a hot wok and sauté the ginger, garlic and chillies for 2 or 3 minutes
- Add the onions and pepper, reduce the heat a little and cook until the onions start to become translucent
- Add the bacon on cook for a minute, then add the prawns
- Once the prawns have turned pink add the remaining ingredients and the cooked noodles
- Stir-fry for a minute or two, mixing well
- Serve immediately, garnished with roasted nuts
Peeling ginger
There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.
See also
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