Family friendly Main Asian

Singapore noodles

Name: Singapore noodles
Prep time: 35 min
Cook time: 5 min
Total time: 40 min
Yield: 4
Cuisine: /asian
Ingredients: 6 dried shiitake mushrooms; 2 tablespoons dried shrimp; 250g thin fresh egg noodles; 1/4 cup (60ml) chicken stock; 1 teaspoon brown sugar; 2 tablespoons soy sauce; 2 tablespoons sunflower oil; 1 onion, thinly sliced; 2 garlic cloves, finely chopped; 2 teaspoons mild curry powder; 200g peeled green prawns; 1 tablespoon grated fresh ginger; Sliced chilli, spring onion and coriander, to serve

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35m

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Next time you're craving takeaway noodles, look no further than your own kitchen.

6 dried shiitake mushrooms
2 tablespoons dried shrimp
250g thin fresh egg noodles
1/4 cup (60ml) chicken stock
1 teaspoon brown sugar
2 tablespoons soy sauce
2 tablespoons sunflower oil
1 onion, thinly sliced
2 garlic cloves, finely chopped
2 teaspoons mild curry powder
200g peeled green prawns
1 tablespoon grated fresh ginger
Sliced chilli, spring onion and coriander, to serve

Method

1.

Soak dried shiitakes and shrimp in 1/2 cup (125ml) boiling water for 30 minutes. Drain, reserving liquid. Slice shiitakes. Prepare noodles according to packet instructions. Drain, refresh, then set aside. Combine stock, sugar and soy. Set aside.
2.

Heat oil in a wok over medium-high heat. Stir-fry onion, garlic, shiitake and shrimp for 2 minutes to soften. Add curry, prawns and ginger. Stir-fry for 1 minute. Add noodles, sauces and soaking liquid. Stir-fry for 1 minute, then serve with chilli, spring onion, coriander and spring rolls.