Description
A flavorful and vibrant recipe for Singapore noodles featuring tender shrimps and crunchy Chinese cabbage, stir-fried with aromatic curry powder and a medley of fresh vegetables. This quick and easy dish is perfect for a hearty lunch or dinner bursting with Asian-inspired tastes.
Ingredients
Scale
Main Ingredients
- 200g dried rice vermicelli or 3 x 150g Straight to Wok rice noodles
- 1–2 tbsp sunflower oil
- 1 tsp chopped ginger
- 1 tbsp hot curry powder
- 1 Chinese cabbage, cut into 1cm slices
- 1 carrot, very thinly sliced
- 150ml hot chicken stock
- 1 tsp brown sugar
- 2 tsp vinegar (any kind)
- 400g small, cooked, peeled prawns
- 140g beansprouts
- Bunch of spring onions, thinly sliced
- Oriental chilli oil (preferably containing shrimp paste), to serve
- Soy sauce, to serve
Instructions
- Prepare the noodles: If using dried noodles, place them in a heatproof bowl and cover with boiling water. Let them soak for 5 minutes or follow the package instructions. Then drain them well.
- Heat the oil and ginger: In a wok, heat 1-2 tablespoons of sunflower oil over medium-high heat. Add 1 teaspoon of chopped ginger and stir-fry for 1 minute until fragrant.
- Add curry powder: Stir in 1 tablespoon of hot curry powder and cook for another minute to release its aroma.
- Cook vegetables: Add the sliced Chinese cabbage and thinly sliced carrot to the wok. Stir-fry for 2 minutes until the vegetables begin to soften but still retain some crunch.
- Add stock and seasonings: In a small bowl, mix 150ml of hot chicken stock with 1 teaspoon of brown sugar and 2 teaspoons of vinegar. Pour this mixture into the wok.
- Combine prawns, beansprouts, and noodles: Add 400g of small, cooked, peeled prawns and 140g of beansprouts to the wok along with the drained noodles. Stir-fry and cook until everything is piping hot throughout.
- Finish with spring onions: Stir through the thinly sliced spring onions just before serving for added freshness.
- Serve: Divide the Singapore noodles between bowls and serve with a splash of oriental chilli oil and soy sauce on the side, allowing diners to adjust the heat and saltiness to their taste.
Notes
- Use straight-to-wok noodles to save time and skip soaking if preferred.
- Adjust the amount of curry powder depending on your heat preference.
- Adding shrimp paste chili oil gives an authentic depth of flavor, but you can substitute with regular chili oil if needed.
- For a vegetarian version, substitute prawns with firm tofu and use vegetable stock instead of chicken stock.
- Make sure to stir-fry quickly on high heat to keep the vegetables crisp and noodles tender.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-Frying
- Cuisine: Asian
Keywords: Singapore noodles, shrimp noodles, Chinese cabbage, curry powder, stir-fry, Asian noodles, quick dinner
