SINGAPORE NOODLES CURRY POWDER RECIPES

Name: Singapore noodles with prawns
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 2 nests thin vermicelli rice noodles; 1 tbsp light soy sauce; 1 tbsp oyster sauce; 2 tsp mild curry powder; 1 tbsp sesame oil; 1 garlic clove , chopped; 1 red chilli , thinly sliced (deseeded if you don't like it too hot); thumb-sized piece ginger , grated; 1 medium onion , sliced; 1 red pepper or yellow pepper, cut into thin batons; 4 spring onions , cut in half lengthways then into batons; 8 raw king prawns; 1 large egg , beaten; coriander leaves, to serve

SINGAPORE NOODLES WITH PRAWNS RECIPE | BBC GOOD FOOD

Singapore noodles with prawns recipe | BBC Good Food image

This low-fat, low-calorie version of your favourite stir-fried takeaway will be ready in 20 minutes and is packed with prawns and plenty of flavour

Provided by Jennifer Joyce

Categories Dinner, Main course, Supper

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 2

Number Of Ingredients 14

Ingredients

2 nests thin vermicelli rice noodles
1 tbsp light soy sauce
1 tbsp oyster sauce
2 tsp mild curry powder
1 tbsp sesame oil
1 garlic clove , chopped
1 red chilli , thinly sliced (deseeded if you don't like it too hot)
thumb-sized piece ginger , grated
1 medium onion , sliced
1 red pepper or yellow pepper, cut into thin batons
4 spring onions , cut in half lengthways then into batons
8 raw king prawns
1 large egg , beaten
coriander leaves, to serve

Steps:

Soak the rice noodles in warm water for 5 mins until softened but still al dente. Drain and set aside.
In a small bowl, mix together the soy and oyster sauce.
In a large wok, add half the oil and fry the garlic, chilli and ginger until golden, about 2 mins. Add the remaining oil, onion, pepper, spring onions, prawns, curry powder and noodles and stir-fry for a few mins. Push everything to one side, add the egg and scramble. Add the soy sauce mixture, toss again for a few more mins, then remove from the heat. Sprinkle over the coriander leaves before serving.

Nutrition Facts : Calories 411 calories, FatContent 10 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 54 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 6 grams fiber, ProteinContent 23 grams protein, SodiumContent 2.6 milligram of sodium

BEST SINGAPORE NOODLES - HOW TO MAKE SINGAPORE NOODLES

Best Singapore Noodles - How To Make Singapore Noodles image

This Singapore Noodle recipe from Delish UK is great for using up store cupboard ingredients.

Provided by Mandy James

Categories dinner

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 3

Number Of Ingredients 16

Ingredients

250 g vermicelli rice noodles
3 tbsp. sesame oil
2 garlic cloves, finely chopped
1 thumb of ginger, peeled and finely chopped
2 green chillies, deseeded and finely chopped
2 spring onions, sliced diagonally
1 red pepper, sliced
60 g shiitake mushrooms, chopped
130 g frozen peas
150 g king prawns
2 eggs, beaten
Fresh coriander, to serve
1 tbsp. soy sauce
2 tbsp. curry powder
1 tsp. turmeric
1 tsp. honey

Steps:

Cook noodles according to package instructions until al dente. Drain and leave to one side. To make the sauce mix the curry powder, turmeric, honey, 2tbsp sesame oil, soy sauce and a splash of water in a bowl. Leave to one side. In a large pan add the reaming sesame oil and fry the garlic, ginger and chillies for 2 minutes. Add 1 spring onion, pepper, mushrooms, peas, prawns and noodles and stir-fry for a few mins. Lastly add the beaten eggs, and sauce mixture and scramble altogether. Heat for a minute to cook through. Serve with the remaining spring onions, coriander and extra soy sauce if you like.

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