Singapore Noodles With Shrimps & Chinese Cabbage
This delicious noodle dish is packed with vibrant flavors and textures, making it a perfect choice for a quick and satisfying meal. Tender rice noodles are combined with succulent prawns, crunchy vegetables, and aromatic spices, creating a harmonious blend of Asian-inspired tastes. The dish is finished with a drizzle of spicy chili oil and a splash of soy sauce for a perfect balance of heat and umami.
— Constant Cookbook
Ingredients
- 200g dried rice vermicelli or 3 x 150g Straight to Wok rice noodles
- 1-2 tbsp sunflower oil
- 1 tsp chopped ginger
- 1 tbsp hot curry powder
- 1 Chinese cabbage , cut into 1cm slices
- 1 carrot , very thinly sliced
- 150ml hot chicken stock
- 1 tsp brown sugar
- 2 tsp vinegar (any will do)
- 400g small, cooked, peeled prawns
- 140g beansprouts
- bunch spring onion , thinly sliced
- Oriental chilli oil, (look for one that contains shrimp paste), to serve)
- soy sauce , to serve
Instructions
- If using dried noodles, place in a heatproof bowl, cover with boiling water and leave to soak for 5 mins, or follow the pack instructions. Drain well.
- Meanwhile, heat the oil in a wok and stir-fry the ginger for 1 min. Add the curry powder and cook for 1 min more.
- Add the cabbage and carrot and stir-fry for 2 mins. Mix together the stock, sugar and vinegar and add to the pan with the prawns, beansprouts and drained noodles. Cook until piping hot, then stir through the spring onions, divide between bowls and serve with a splash of chilli oil and soy sauce.
Cook Time
5M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 351 calories
- Fat Content: 5 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 48 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 32 grams protein
- Sodium Content: 2.03 milligram of sodium
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