BBC Good Food - 04.2020

weekend

APRIL 2020 bbcgoodfood.com 101

Singapore noodles
with prawns
My dad spent the early years of his
childhood in Singapore, and as an
adult he started experimenting
with his own curries and stir-fries.
One of my earliest memories is of
Singapore pork and noodles. This
version is made with juicy prawns,
but you could swap those for sliced
fried pork or leftover roast chicken.

SERVES 2 PREP10 mins
COOK 10 minsEASY

2 nests thin vermicelli rice noodles
(about 200g)
1 tbsp light soy sauce

1 tbsp oyster sauce

2 tsp mild curry powder

1 tbsp sesame oil

1 garlic clove, chopped

1 red chilli, thinly sliced

thumb-sized piece ginger,

peeled and grated

1 medium onion, sliced

1 red or yellow pepper, sliced

4 spring onions, cut in half

lengthways, then into batons

8 raw king prawns

1 large egg, beaten

coriander leaves, to serve

1 Soak the noodles in warm water

for 5 mins until softened but still

al dente. Drain and set aside.

2 Combine the soy sauce, oyster

sauce and curry powder.

3 Heat half the oil in a large wok and

fry the garlic, chilli and ginger until

golden, about 2 mins. Add the rest

of the oil and stir-fry the onion,

pepper, spring onion, prawns and

noodles for a few minutes. Push

everything to one side, add the egg

and stir-fry to scramble. Add the

sauce mixture, stir-fry briefly, then

remove from the heat. Scatter over

some coriander leaves and serve.

GOOD TO KNOWlow fat•low cal•ibre•vit c

• iron•2 of 5-a-day
  PER SERVING411 kcals•fat 10g•saturates 2g•
  carbs 54g•sugars 10g• ibre 6g• protein 23g


• salt 2.6g