Spicy Singapore noodles
Reviewed by our expert panelServes: 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.
Photographer: Ian Wallace
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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