Prawn Singapore Noodles
Over a year ago
8,001 views
Ingredients
- 2 tbsp vegetable oil
- 2 garlic cloves, crushed
- 3 spring onions, trimmed and chopped
- 2 tsp curry powder
- 1 ½ in piece ginger, peeled & finely chopped
- 1 red pepper, sliced
- 250g bag frozen king prawns, cooked or raw
- 600g pack straight to wok medium noodles
- ½ - 1 bag beansprouts
- ½ - 1 chilli, finely chopped
- 3 tbsp soy sauce
- 3 tbsp dry sherry
- 2 limes
- 50g salted peanuts, chopped
Accompaniment
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Description
I love all the flavours - chilli, ginger and a gentle curry flavour unusual for Chinese food generally. I had this many years ago in a Chinese restaurant and love it!
Method
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1
1. Heat the oil in a large pan or wok and add the garlic, spring onions, curry powder and ginger. Cook over a low heat for 1-2 minutes.
2. Add the sliced pepper and prawns. Take care not to burn the garlic, fry for a further 1-2 minutes. Turn up the heat and stir in the noodles. Heat through. then add the beansprouts, chilli, soy and sherry. Stir fry for a couple of minutes until heated through and prawns are cooked.
3. Squeeze the juice of 1 1/2 limes into the pan just before serving and serve remaining half lime cut into wedges on the side.
4. Scatter with chopped peanuts.
Chef's Tips
If you don't like prawns you can add anything else you like, chicken, ham, or other vegetables such as mangetout, baby corn, courgette etc.
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