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Saturday, 16 April 2016

Singapore Noodles

Singapore Noodles 

No need to go to the takeaway when you can make these noodles so easily at home! They taste great even if I do so say so myself!

Serves 2



  • 3/4 tbsp curry powder
  • 3/4 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 1 red chilli, finely chopped
  • 1 garlic clove, minced
  • 12.5g fresh root ginger, peeled and grated
  • 1 large chicken breast, thinly sliced
  • 2 tbsp groundnut oil
  • 1 medium red onion, peeled and cut into half moons
  • 1 small red pepper, sliced
  • 1 whole carrot, peeled and sliced into thin batons
  • 2 spring onions, thinly sliced
  • 180g raw king prawns
  • 300g cooked rice noodles
  • 2 tbsp coriander leaves
  • 1.5 tbsp sweet chilli sauce
  • 1 clove garlic, minced
  • 12.5g fresh root ginger, peeled and minced

1 Start by mixing all the ingredients for the marinade together in a bowl. Add the chicken to this and set aside while you prepare the vegetables. 

2 Place a large wok onto a medium heat with 2 tbsp oil, put in the chopped red onion, peppers, carrots and spring onions. Keep everything moving round the wok for 2 mins to cook. 

3 Push the veg to the side of the wok and add the marinated chicken. Keep the chicken moving until cooked, and then throw in the prawns. Stir everything together and carry on stirring until the prawns turn pink. 

4  Now add the noodles, mix  well so that everything gets a good coating of sauce and the noodles are hot. 

5 Serve into bowls, scatter over the chopped coriander, sliced spring and some fresh chilli. 

6. Enjoy

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