Thursday, March 14, 2019

Singapore Noodles



This recipe is very versatile you could add any meat you like, or make a vegetarian version. In this recipe I used prawns as well as chicken, but to keep the cost down you could always just add chicken. This recipe is also perfect for leftover pork roast.

Singapore Noodles
Serves 6


  • 500g chicken breast cut into small cubes
  • 200g raw peeled prawns
  • 250g dried vermicelli noodles
  • 1/4 cup soy sauce
  • 1 tablespoon curry powder (more or less to taste)
  • 2 teaspoons minced garlic
  • 1 teaspoon minced ginger
  • 1 cup green peas
  • 1 red capsicum, thinly sliced
  • 1 brown onion, thinly sliced into half moons
  • 2 cups bean sprouts
  • 2 tablespoons rice wine vinegar
  • Spring onion, sliced, for garnish (optional)


1. Prepare noodles per packet instructions and put aside.
2. In a bowl combine soy sauce, curry powder, garlic, ginger and rice wine vinegar. Put aside.
3. Heat a small amount of oil in a wok or large frying pan on medium high heat and saute onion and capsicum for five minutes. Add peas and cook for a further two minutes before increasing the heat and adding the chicken. Brown on all sides and continue to cook for five minutes. Add prawns and cook until opaque.
4. Pour in sauce and beansprouts and allow to cook for another five minutes.
5. Decrease heat and using tongs, stir through vermicelli noodles until warmed through. It is ready when prawns and chicken are cooked all the way through. Sprinkle with sliced spring onion and serve.
Xo Bec

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