Singapore Noodles

by Jane Lovett
Star 4.2
    10m prep time
    25m total time
    Easy level
    16 ingredients

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 1 x Sainsbury's Medium Curry Powder, Inspired to Cook 80g
  • 1 Mild Red Chilli, de-seeded and finely chopped 1 x Sainsbury's Red Chillies 65g
  • 110g Frozen Peas 1 x Sainsbury's Garden Peas 910g
  • 3 tbsp Dark Soy Sauce 1 x Sainsbury's Dark Soy Sauce 150ml
  • 2 Eggs, lightly beaten 1 x Sainsbury's British Free Range Eggs Medium x6
  • 1 Lime, cut into wedges, to serve 1 x Sainsbury's Limes x1
  • 0.25 tsp Ground Turmeric 1 x Sainsbury's Ground Turmeric 120g
  • 100g Spring Onions, trimmed and chunkily sliced diagonally 1 x Sainsbury's Spring Onions Bunch 100g
  • 180g Raw Tiger Prawns 1 x Sainsbury's Frozen Large Raw Peeled King Prawns ASC 180g
  • 2 Garlic Cloves, crushed 1 x Sainsbury's Garlic
  • 15g Freshly Chopped Coriander, to serve 1 x Sainsbury's Fresh Packed Bunch Coriander 30g
  • 100g Thin Vermicelli Rice Noodles, dry 1 x Ko-lee Rice Vermicelli Noodles
  • 1 tsp Granulated Sugar 1 x Sainsbury's White Granulated Sugar 500g
  • 1 tsp Ginger Purée, from a jar or tube 1 x KTC Minced Ginger Paste 210g
  • 2 tbsp Shaoxing Rice Wine, or dry sherry 1 x Yutaka Shaoxing Rice Wine 15cl
  • 2 tbsp Sesame Oil, for drizzling and cooking 1 x Sainsbury's Sesame Oil, Toasted 250ml
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