Singapore Noodles Prawns Recipe
- 150 g (5.3 oz) king prawns
- 100 g (3.5 oz) vermicelli rice noodles
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 2 tsp curry powder
- 1 tbsp sesame oil
- 4 garlic cloves minced
- 2 red chilli thinly sliced
- 1 fresh ginger grated
- 1 onion finely chopped
- 1 red bell pepper sliced lengthways
- 4 spring onions sliced
- 2 egg beaten
- 1 tsp cilantro garnish
- Soak rice noodles in warm water for 5 minutes, drain and set aside.
- Mix soy and oyster sauce in a small bowl.
- Heat half the oil in a wok, fry garlic, chili and ginger for 2 minutes.
- Add the rest of the oil, onion, pepper, spring onions, prawns, curry powder and noodles and stir fry for a few minutes.
- Push everything to one side, add the egg and scramble.
- Add the soy sauce mixture and toss for a few more minutes.
- Remove from heat, garnish with cilantro before serving.
How Long Does Singapore Noodles Prawns Last?
|Fridge||3 to 4 days|
How To Reheat Singapore Noodles Prawns?
Learn more about reheating prawns.
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