Dinner

Spiced Singapore Noodles with Cauliflower, Chicken & Prawns Recipe

ByEthan Lark January 22, 2026January 22, 2026

Introduction

Spiced Singapore noodles with cauliflower, chicken, and prawns offer a vibrant and flavorful meal that’s perfect for weeknights. This dish combines tender roasted cauliflower with aromatic curry spices, succulent chicken, and fresh prawns for a delightful twist on a classic noodle stir-fry.

The image shows two white bowls on white plates sitting on a white marbled surface. Each bowl contains a noodle dish with three visible layers: the bottom layer is light brown noodles, the middle layer consists of golden brown fried pieces and light shrimp, while the top layer is green herbs and thin white slices garnishing the dish. One white fork is placed to the right side near the front bowl. The bowls and plates are neatly arranged in a bright, clean setting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Juice of ½ lemon
2 tbsp medium curry powder
300g cauliflower florets
100g skinless chicken breasts, diced
100g spring onions, whites and greens separated and sliced
200g white cabbage, cut into chunks
25g fresh red chillies, finely chopped
100g straight-to-wok fine rice noodles (such as Amoy)
50g raw peeled prawns, chopped
1 tbsp soy sauce
½ tsp golden caster sugar
5g coriander leaves

Instructions

Step 1: Preheat the oven to 180°C (160°C fan) or gas mark 4. Line a baking tray with baking parchment. Mix the lemon juice with ½ tablespoon of the curry powder, then toss the cauliflower florets in this mixture. Spread on the baking tray and roast for 25-30 minutes until tender and lightly golden.
Step 2: Meanwhile, heat a non-stick wok or frying pan over medium heat. Add the diced chicken, spring onion whites, cabbage, chopped red chillies, the remaining 1½ tablespoons of curry powder, and a splash of water. Stir-fry, adding small splashes of water as needed to prevent sticking, until the chicken is cooked through and the cabbage starts to soften.
Step 3: Add the rice noodles, prawns, soy sauce, and golden caster sugar to the wok. Stir-fry for a few more minutes until the noodles are heated through and the prawns are cooked.
Step 4: Remove from heat and scatter over the spring onion greens, roasted cauliflower, and coriander leaves. Serve immediately.

Tips & Variations

For extra heat, add more fresh chillies or a dash of chili sauce.
Swap chicken and prawns for tofu or just vegetables for a vegetarian version.
If you can’t find straight-to-wok noodles, thin dried rice vermicelli works well—just soak before cooking.
Roasting the cauliflower enhances its sweetness and adds texture, but you can steam it if short on time.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a wok or microwave until piping hot, adding a splash of water if the noodles feel dry.

How to Serve

The image shows two white bowls filled with a noodle dish placed on white saucers on a white marbled surface. The noodles are light brown and mixed with pieces of cauliflower, cashews, and small shrimp, creating layers of textures and colors. Green herbs and thinly sliced white onions with a touch of red chili flakes are scattered on top, adding freshness and a mild spice contrast. A woman's hand is barely visible in the background near the upper bowl, gently holding a utensil. The overall scene presents a fresh and tasty meal with natural lighting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

You can roast the cauliflower and chop the ingredients ahead to save time, but it’s best to stir-fry the noodles, chicken, and prawns fresh for the best texture and flavor.