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




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.


Get all the vegetables ready to stir fry.


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.


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


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.


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


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