By Jules Mercer
Singapore noodles are simple, versatile and quick to cook. In fact, the dish can be on the table in just 20 minutes! It’s perfect if you’re looking for a fuss-free mid-week meal and makes a great, healthy alternative to your go-to takeaway noodles. At under 450 calories these Singapore noodles are a real win and are sure to be a hit with the whole family. Although we’ve cooked the Singapore noodles with prawns, you could swap them for beef, chicken or even tofu for a hearty, veggie alternative. If you want to cut down the prep time even further, rather than peel and grate fresh ginger you could use some shop-bought ginger paste.
- 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 Singapore noodles (widely available from most supermarkets)
For the dressing:
- juice and zest of 3 limes
- 1 bunch coriander, roughly chopped
- 5tbsp soy sauce
- 4 spring onions, finely sliced
- 120ml water
- 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.
Top Tip for making Singapore noodles
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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