Description
A vibrant and aromatic dish combining spiced roasted cauliflower, tender chicken, and juicy prawns with fragrant Singapore-style noodles. This recipe features a blend of curry powder and fresh ingredients for a flavorful, balanced meal that’s both satisfying and colorful.
Ingredients
Scale
Marinated Cauliflower
- Juice of ½ lemon
- 2 tbsp medium curry powder, divided
- 300g cauliflower florets
Main Ingredients
- 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 (e.g. Amoy brand)
- 50g raw peeled prawns, chopped
- 1 tbsp soy sauce
- ½ tsp golden caster sugar
- 5g coriander leaves
Instructions
- Roast the Cauliflower: Preheat your oven to 180°C (160°C fan) or gas mark 4. Line a baking tray with baking parchment. Mix the juice of half a lemon with half a tablespoon of the curry powder. Toss the cauliflower florets in this mixture to coat evenly. Spread them out on the lined baking tray and roast for 25-30 minutes, until the cauliflower is tender and slightly golden.
- Cook the Chicken and Vegetables: Heat a non-stick wok or frying pan over medium heat. Add the diced chicken breasts, the white parts of the spring onions, chopped cabbage, red chillies, remaining curry powder, and a splash of water. Stir-fry this mixture, adding small splashes of water as needed to prevent sticking or drying out, until the chicken is thoroughly cooked and the cabbage is starting to soften.
- Add Noodles and Prawns: Add the fine rice noodles, chopped prawns, soy sauce, and golden caster sugar to the wok. Continue stir-frying for several minutes until the noodles are piping hot and the prawns are cooked through.
- Combine and Serve: Scatter the green parts of the spring onions, the roasted cauliflower, and coriander leaves over the stir-fry just before serving. Toss gently to combine or serve with the toppings on top to retain their fresh flavor and texture.
Notes
- Using straight-to-wok noodles reduces cooking time as they only need to be heated through, not pre-soaked.
- If you prefer spicier food, you can add more fresh chillies or an additional pinch of curry powder.
- The lemon juice in the marinade adds brightness but can be substituted with lime juice if preferred.
- Keep an eye on the cauliflower during roasting to ensure it becomes golden but not burnt.
- This dish can be made gluten-free by using tamari or a gluten-free soy sauce alternative.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting and Stir-Frying
- Cuisine: Singaporean
Keywords: Singapore noodles, spiced noodles, roasted cauliflower, chicken noodles, prawn stir fry, curry powder recipe
