Singapore Noodles with ‘Prawn’ Pieces

Servings: Makes 4 portions

Nutritional Information:

Per 100g

Calories 142 Fat 7.7g Saturates 1.1g Sugars 2.0g Salt 0.6g Protein 4.9g


Ingredients

Method

1

Place the dry rice noodles in a bowl and cover with room temperature water. Leave to soak for 15 minutes. Drain in a colander, then return the noodles to the bowl and sprinkle over curry powder – toss to coat. Set aside.

2

Get all the vegetables ready to stir fry.

3

Heat the sesame oil in a wok over high heat. When hot, add the garlic and ginger. Fry for no longer than a minute, then add the vegetables until they begin to soften.

4

Pour in the noodles with 240ml (1 cup) of cold water so they cook in the wok.

5

Continue to stir fry on a high heat until the noodles are cooked. Add the vegan prawns, if using, and turn off the heat. Stir through the soy sauce and check the seasoning – add a little more soy or sesame oil for extra flavour.

6

Serve in large bowls with mint leaves, lime juice and chilli sauce.

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