Spicy Singapore noodles

Author: Liz Macri - Recipe Writer & Editor

Photographer: Ian Wallace

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Serves: 4

Time to make: 30 mins

Ingredients

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2 teaspoons canola oil

250g frozen prawns, thawed

3cm piece fresh ginger, grated

2 cloves garlic, crushed

2 red capsicums, thinly sliced

2 carrots, cut in matchsticks

1 ½ cups shredded cabbage

3 teaspoons mild curry powder

350g Singapore noodles, cooked, drained, rinsed

1 ½ tablespoons salt-reduced soy sauce

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Instructions

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1 Heat half the oil in a wok. Cook prawns over a high heat for 2-3 minutes, or until just cooked. Transfer to a plate.

2 Heat remaining oil. Cook ginger, garlic, capsicums, carrots and cabbage for 5 minutes, or until tender. Stir in curry powder.

3 Add noodles, prawns and soy sauce. Stir-fry for 2-3 minutes, or until heated through. Serve garnished with thinly sliced spring onions, if desired.

Variations

Make it meat-free: Omit prawns and add 250g firm tofu.

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Nutrition Info (per serve)

Calories 213 cal

Kilojoules 890 kJ

Protein 16 g

Total fat 3 g

Saturated fat 0 g

Carbohydrates 30 g

Sugar 6 g

Dietary fibre 3 g

Sodium 730 mg

Calcium 160 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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