Spicy Singapore noodles
Serves: 4
Time to make: 30 mins
Total cost: $13.68 / $3.42 per serve
(at time of publication)
Ingredients
- 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
Instructions
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.
Nutrition Info (per serve)
-
Calories 213cal
-
Kilojoules 890kJ
-
Protein 16g
-
Total fat 3g
-
–Saturated fat 0g
-
Carbohydrates 30g
-
–Sugars 6g
-
Dietary fibre 3g
-
Sodium 730mg
-
Calcium 160mg
-
Iron 2.5mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
