Singapore Noodles

Singapore Noodles

Singapore Noodles — prep 10 min, cook 10 min, serves 3. View the full ingredients and method on SmartBites.

Prep time
10 min
Cook time
10 min
Total time
20 minutes
Servings
3

Recipe tags

  • Under 30 mins
  • Spicy
  • Dinner
  • Asian

Ingredients

  • 2 tbsp Light Soy Sauce
  • 3 tsp Mild Curry Powder
  • 2 tsp Chopped Garlic
  • 1 item Onion
  • 6 items Spring Onions
  • 3 items Eggs
  • 2 tbsp Sesame Oil
  • 2 tsp Ginger Puree
  • 1 item Red Pepper
  • 150 g Raw King Prawns
  • 250 g Thin Egg Noodles
  • 2 tbsp Oyster Sauce
  • 3 tbsp Crispy Fried Onions

Method

  1. Cook the noodles according to instructions for around 3 minutes until softened but still with a little bite. Drain well, rinse with cold water and set aside.
  2. Peel and thinly slice the onion. Deseed the red pepper and cut it into thin strips. Trim and slice the spring onions.
  3. Heat half of the sesame oil in a large wok or frying pan over a high heat. Add the garlic and ginger and stir-fry for about 1 minute. Add the remaining sesame oil, onion and red pepper and cook for another 2 minutes, keeping everything moving.
  4. Add the raw king prawns, spring onions and mild curry powder. Stir-fry for 2-3 minutes, then add the drained noodles and toss everything together until the prawns are nearly cooked through.
  5. Push the noodles to one side of the wok. Crack in the eggs and quickly stir them until scrambled, then mix them through the noodles.
  6. Pour over the soy and oyster sauce and toss everything together for another 1-2 minutes, until piping hot and the prawns are cooked through.
  7. Divide the Singapore noodles between three bowls and finish with the crispy fried onions.

Notes

  • Curried rice noodles tossed with juicy king prawns, red pepper, scrambled egg and spring onions, finished with crispy fried onions. It’s colourful, full of flavour and comes together in around 20 minutes, making it a great choice for a quick midweek dinner.

Tips

  • Get all the ingredients prepared before you start cooking. Once the wok is hot, everything moves quite quickly.
  • Keep the heat fairly high and keep everything moving so the vegetables stay a little crisp.

Swaps and substitutes

  • Thin Noodles: Another type of noodle will work just as well.
  • Mild Curry Powder: Use medium curry powder if you prefer a little more heat.
  • King Prawns: You can use frozen king prawns just make sure they are fully defrosted before use.
  • Sesame Oil: A neutral cooking oil can be used for frying, although you’ll lose some of the sesame flavour.

Equipment and cleaning

  • A wok or large frying pan works best because it gives you enough room to toss the noodles without spilling them over the sides.

No-waste tips

  • Leftover spring onions: Slice and freeze them for future stir-fries, noodles or fried rice. Look for other recipes with Spring Onions.