adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Singapore noodles recipe
0 Likes
Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Tasty Singapore Noodles with chicken, prawns, and a unique blend of Chinese and Indian flavors ready in just 30 minutes for a comforting meal.
Ingredients:
  • 300g peeled green prawns
  • 300g chicken breast fillets, thinly sliced
  • 20.00 ml Chinese rice wine
  • 60ml (1/4 cup) light soy sauce
  • 20.00 ml grated fresh ginger
  • 250g dried rice vermicelli noodles
  • 60ml (1/4 cup) vegetable oil
  • 10.00 gm curry powder
  • 1 red capsicum, halved, deseeded, thinly sliced
  • 6 green shallots, ends trimmed, thinly sliced diagonally
  • 60ml (1/4 cup) chicken style liquid stock
  • Fresh coriander sprigs, to serve
Instructions:
  • Combine prawns, chicken, Chinese rice wine, 1 tablespoon soy sauce, and 2 teaspoons ginger in a glass or ceramic bowl. Mix well and marinate in the fridge for 30 minutes, covered with plastic wrap.
  • Place the noodles in a large heatproof bowl, cover with boiling water, and let sit for 5 minutes to soften. Drain before using.
  • In a hot wok, add 1 tablespoon of oil and half of the prawn mixture. Stir-fry for 1-2 minutes until prawns are cooked. Transfer to a plate. Repeat with the rest of the prawn mixture and wipe the wok clean with paper towel.
  • In the wok, heat the rest of the oil over high heat. Stir in the curry powder and cook for 30 seconds until fragrant. Add the capsicum, half of the shallot, and the remaining ginger. Stir-fry for 1 minute until the shallot softens. Incorporate the prawn mixture, stock, and the rest of the soy sauce. Season with sugar, salt, and pepper to taste. Toss in the noodles until heated and coated. Serve sprinkled with fresh coriander and the remaining shallot.

Similar Recipes