Singapore noodles with prawns recipe

15 ratingsRate
  • Serves 4
  • 15 mins to prepare and 10 mins to cook
  • 240 calories / serving
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Heat the oil in a large pan or wok and add the garlic, spring onions, curry powder and ginger. Cook over a low heat for 1-2 minutes, then add the sliced pepper and prawns.

Fry for 1-2 minutes then turn up the heat and stir in the noodles. Heat through, then add the water chestnuts, chilli, soy and sherry. Stir fry for a couple of minutes until heated through.

Squeeze juice of 1½ limes into pan just before serving and serve remaining half lime, cut into wedges, on the side. Scatter with chopped peanuts if liked.

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  • Ingredients

  • 2tbsp vegetable oil
  • 2 garlic cloves, crushed
  • 3 spring onions, chopped
  • 2tsp korma curry powder
  • 4cm (1½in) piece ginger, grated
  • 1 red pepper, sliced
  • 200g (7oz) jumbo king prawns
  • 600g pack straight to wok medium noodles
  • 225g can water chestnuts, drained and sliced
  • 1 red chilli, finely sliced
  • 3tbsp soy sauce
  • 3tbsp dry sherry
  • 2 limes
  • 50g (2oz) salted peanuts, chopped (optional)
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  • Calories
    240
    12%
  • Sugar
    6g
    7%
  • Fat
    7g
    10%
  • Saturates
    1g
    5%
  • Salt
    2.4g
    40%
  • Of Your 5 A Day
of an adult's Reference Intake daily amount.
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