Singapore noodles with prawns recipe

16 ratings Rate
  • Serves 4
  • 15 mins to prepare and 10 mins to cook
  • 431 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. 

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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
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  • Energy 1813kj 431kcal 22%
  • Fat 10.2g 15%
  • Saturates 1.2g 6%
  • Sugars 7.2g 8%
  • Salt 1.8g 30%

of the reference intake
Carbohydrate 67g Protein 15.1g Fibre 3.9g

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