Singapore noodles
Prep
15m
Cook
15m
serves
4
Singapore noodles
Despite its name, this dish is Cantonese, says chef Matt Moran. What could be better for a midweek meal than a big comforting bowl of noodles?
Ingredients (12)
- 100ml sunflower oil
- 2 eggs, beaten
- 1 onion, thinly sliced
- 1 long red chilli, thinly sliced
- 1 red capsicum, thinly sliced
- 1½ tbs curry powder
- 500g thin egg noodles (Singapore noodles), cooked to packet instructions
- ¼ cup light soy sauce
- 24 green king prawns, peeled, tail intact
- 3 spring onions, thinly sliced
- ½ bunch Chinese broccoli, shredded and blanched
- Bean sprouts and micro coriander (or coriander) to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Place a wok over medium-high heat. Swirl 1 tbs oil around pan. Add the egg, then swirl until cooked. Remove from pan and slice.
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2.Heat 2 tbs oil in the wok over high heat, then add the onion and chilli and cook for 1-2 minutes until the onion is golden. Add the capsicum and cook 2-3 minutes until softened, then remove from the wok. Add curry powder and cook for 2 minutes. Add the cooked noodles and soy sauce. Toss until well coated, then remove from the pan.
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3.Return the wok over high heat and add the remaining 2 tbs oil. Add the prawns and cook for 2 minutes on each side until golden brown and just cooked. Add the spring onions and Chinese broccoli and cook for 1 minute. Return the noodles and other vegetables to the wok and toss through.
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4.Season to taste and serve with coriander and bean sprouts.
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