Singapore Noodles
by Jane Lovett
As with most stir fries, it’s important, and much easier, to prepare all the components before you start cooking. As this is a very quick way of cooking, they’re then ready at hand to add in quick succession to the wok. After that it takes a matter of just a few minutes to cook. Assuming you have noodles in the cupboard, you’re only a few minutes away from a tasty quick lunch or supper. Using fresh noodles is quicker still.
Method
Based on 2 servings, adjust as needed.
Step 1
If using dried noodles, soak or cook them according to the packet instructions. Drain and toss with a splash of sesame oil to prevent sticking, then set aside. Fresh noodles need no preparation.
Step 2
Mix the curry powder, turmeric, sugar,Shaoxing rice wine (or dry sherry) and soy sauce together in a small bowl.
Step 3
Heat a good splash of sesame oil in a (preferably non-stick) wok on a high heat until very hot, then add the spring onions, prawns, garlic, ginger and chilli and stir-fry for 1–2 minutes or just until the prawns turn pink. Lower the heat. Push everything to one side of the wok, then tilt it, add a drop more sesame oil, and pour in the beaten eggs in a thin layer. Cook as for a thin omelette, until set, then break up into ribbons and combine with the other wok ingredients.
Step 4
Stir in the peas and noodles, warm through, then add the soy sauce mixture. Mix well and cook on a low-medium heat until hot throughout. Add a little water if the noodles seem dry. Serve immediately garnished with chopped coriander and lime wedges (if using)
- Ingredients
- Based on 2 servings
-
2 tsp Medium Curry Powder 1x Sainsbury's Medium Curry Powder, Inspired to Cook 80g -
1 tsp Granulated Sugar 1x Sainsbury's White Granulated Sugar 500g -
3 tbsp Dark Soy Sauce 1x Sainsbury's Dark Soy Sauce 150ml -
2 Eggs, lightly beaten 1x Sainsbury's British Free Range Eggs Medium x6 -
1 Mild Red Chilli, de-seeded and finely chopped 1x Sainsbury's Red Chillies 65g -
100g Thin Vermicelli Rice Noodles, dry 1x Ko-lee Rice Vermicelli Noodles -
110g Frozen Peas 1x Sainsbury's Garden Peas 910g -
15g Freshly Chopped Coriander, to serve 1x Sainsbury's Fresh Packed Bunch Coriander 30g -
1 Lime, cut into wedges, to serve 1x Sainsbury's Limes -
0.25 tsp Ground Turmeric 1x Sainsbury's Ground Turmeric 120g -
100g Spring Onions, trimmed and chunkily sliced diagonally 1x Sainsbury's Spring Onions Bunch 100g -
1 tsp Ginger Purée, from a jar or tube 1x KTC Minced Ginger Paste 210g -
2 tbsp Sesame Oil, for drizzling and cooking 1x KTC Pressed Toasted Pure Sesame Oil 250ml -
180g Raw Tiger Prawns 1x Sainsbury's Frozen Large Raw Peeled King Prawns ASC 180g -
2 Garlic Cloves, crushed 1x Sainsbury's Garlic -
2 tbsp Shaoxing Rice Wine, or dry sherry 1x Yutaka Shaoxing Rice Wine 150ml