Speedy Singapore-style noodles

Speedy Singapore-style noodles recipe

3 ratings

Jamie Oliver says, "Stir-frying is such a fresh, energetic, tasty way to cook, but the key to a really sizzling, crunchy one is to have all your ingredients lined up and ready to go, and to make sure your pan is screaming hot. Cram too much in and it'll steam and boil, so I like to cook a maximum of two portions at a time and keep it moving. Here, an extra dusting of curry powder is the secret to a banging dish!" See method

  • Serves 4
  • 20 mins
  • 519 calories / serving

Ingredients

  • 30g unsalted peanuts
  • 225g rice noodles
  • 1 onion
  • 2 cloves of garlic
  • ½ green or white cabbage
  • olive oil
  • 1 heaped tsp curry powder, plus extra to taste
  • 150g quality lean minced beef
  • 150g frozen cooked and peeled prawns
  • 1 tbsp sweet chilli sauce
  • 200g frozen peas
  • 2 large free range eggs

To serve

  • 1 lime
  • low-salt soy sauce

Each serving contains

  • Energy

    2170kj
    519kcal
    26%
  • Fat

    18g 25%
  • Saturates

    4g 21%
  • Sugars

    10g 11%
  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 61.8g Protein 27.1g Fibre 7.1g

Method

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  1. Toast the peanuts in a large non-stick frying pan or wok on a medium heat until golden, then roughly bash in a pestle and mortar and set aside.
  2. Cook the noodles according to the packet instructions, then drain.
  3. Peel and finely slice the onion and garlic. Coarsely grate the cabbage.
  4. Place the pan back on a high heat with 1 tbsp of olive oil. Add the onions and garlic, and fry for 5 mins, or until softened, tossing regularly.
  5. Add the curry powder and beef, breaking it up with a wooden spoon as you go, and fry for 3 mins, or until golden, gnarly and cooked through.
  6. Throw in the prawns, add the chilli sauce, then toss and cook for another 3-4 mins, or until sticky. Add the noodles, cabbage and peas, and toss again.
  7. Push everything to one side of the pan and crack the eggs into the gap – stir them around so they start to scramble and cook.
  8. Finely grate in the lime zest and squeeze over the juice, then toss everything together. Taste and season to perfection with 1-2 tbsp of soy sauce and an extra dusting of curry powder, to taste, then scatter over the crushed peanuts. Delicious served with sliced fresh red chilli and a good drizzle of chilli sauce.

Jamie's tip: "Low-salt soy sauce is an easy way to cut the sodium without compromising on flavour."

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