This quick stir-fried noodle dish is all flavour, no fuss
The perfect comfort meal to have at the end of a long day – without spending hours in the kitchen.
I love sitting down to a delicious, comforting meal at the end of a long day but don’t love the idea of spending hours in the kitchen making it. My favourite meals are those that are fast, achievable, made with simple and inexpensive ingredients, and require very minimal prep.
I have always loved food and used to be an expert at dreaming up meals in the middle of the supermarket aisle. But there had to be a better way.
I have since worked hard to come up with new systems in my kitchen that save me money and time – and also my sanity. It’s absolutely possible to eat delicious meals in the comfort of your own home.
Singapore noodles are iconic, with a signature curry flavour, and are traditionally made with a sticky sweet pork called char siu. This is my lighter version made with prawns and veggies. I’ve gone with cabbage and carrots but you can use any veg you like. You will be blown away by how delicious and quick this is. The key is to prep the ingredients first.
Check out my other delicious noodle recipes: coconut red curry noodles.
Singapore noodles with prawns
Ingredients
- 250g vermicelli rice noodles
- 2 tablespoons olive oil
- 20 raw prawns, peeled and deveined, tails intact
- 1 tablespoon garlic, grated
- 1 teaspoon ginger, grated
- 150g (2 cups) finely shredded savoy cabbage
- 1 large carrot, peeled and julienned
- 2 eggs, whisked
- 2 spring onions, cut into 2cm batons
- Chilli oil, to serve, optional
Spice mix
- 2 tablespoons curry powder, such as Keen’s
- 1 teaspoon sea salt flakes
- 1 teaspoon sugar
- ¼ teaspoon freshly ground black pepper
Sauce
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing rice wine (Chinese cooking wine)
- 1 tablespoon sesame oil
Method
- Combine the spice mix ingredients in a small bowl and set aside. Same for the sauce. Cook the noodles as per the packet instructions. Drain, rinse with cold water, drain again and set aside.
- Heat 1 tablespoon olive oil in a large heavy-based frying pan over medium-high heat and add the prawns. Cook for 1 minute on each side, then remove them from the pan and set aside on a plate. Add the remaining tablespoon of olive oil to the pan, along with the garlic and ginger and cook, stirring, for 30 seconds before adding the cabbage and carrot.
- Push the vegetables to one side of the pan; add the egg and cook for 1-2 minutes until set, breaking it up as you go. Combine the egg with the vegetables.
- Add the noodles and spring onion and return the prawns to the pan. Toss to coat.
- Add the spice mix to the pan and toss to coat. Add the sauce and toss well to combine. Serve with the chilli oil (if using).
Serves 4
This is an edited extract from The Simple Dinner Edit by Nicole Maguire (Plum, $39.99). Photography by Jeremy Simons.
