Singapore noodles

Singapore noodles are one of my favourite dinners to eat at home.  The dish is easy to prepare and you can stick to a more traditional recipe or change it up by varying the meat and vegetables.  It is also really good using tofu instead of meat or fish.

In this recipe I used egg noodles that I had on hand but I also make this dish with rice vermicelli noodles.  In my opinion, the fine rice noodles work better and really soak up all the flavours.

If you like a bit of heat in your noodles, then I suggest using a hot curry powder instead of the mild one I used or alternatively add some chilli flakes for that extra kick of spice.
Like all stir fry dishes, this is a speedy dish so it pays to have all your ingredients prepared and ready to go so you can just throw them into the wok.

Below the recipe you will find a video of me making this dish so go ahead and take a look at it if you would like to see how I made it.

Singapore noodles

Serves 4

Ingredients:
1 sliced red capsicum
4 Tbs vegetable, peanut or canola oil
400-450g noodles - prepared according to packet instructions
400 g raw prawns
1/2 cup frozen peas
6 spring onions, finely sliced
1/4 cup coriander, chopped
2 tsp ginger, grated
3 cloves garlic, minced
1 Tbs curry powder
Juice of 1/2 a lemon
3 Tbs soy sauce

1.  Heat the oil in a pan or wok.  Add the spring onions and fry for about 5 minutes until soft.
2.  Add the garlic and ginger and curry powder and fry for about 1 minute until fragrant.
3.  Add prawns and peas and cook until the prawns are almost cooked (the prawns will turn opaque when cooked).
4.  To the pan, add the noodles, soy sauce, lemon juice and coriander.  Stir well to incorporate all the ingredients and fry for a couple minutes until the noodles are fully heated through and the prawns cooked.
5.  Serve with wedge of lemon if desired.

Asian prawn, noodle & pomegranate salad

My mother brought over some fresh fruit that she bought at the markets and in the bag was one of these babies....a pomegranate. I thought I would try it in this Asian rice noodle salad (see recipe below or find it in the 'Recipes' tab). Don't worry if you can't get hold of a pomegranate though as the salad stands equally well on it's own as it's the prawns that are the star of the show. I also usually add coriander leaves to this salad but didn't have any on hand.


This warm salad is fresh and fragrant and perfect for a summer evening dinner or lunch. I hope you get inspired to give it a go.


Asian Prawn & Noodle Salad
Serves 2

Ingredients:
16 green prawns
100gm rice vermicelli noodles
1 small carrot; in ribbons – using a vegetable peeler
½ cucumber; in ribbons – using a vegetable peeler
Coriander leaves (a small handfull)
Seeds from ½ pomegranate (cut in half and bash with a wooden spoon)

Prawn Marinade:
5 Tbs soy sauce
1Tbs honey
1tsp fish sauce
1Tbs coriander stalks, finely chopped
1 Tbs Chinese cooking wine (Shao Shing wine)
1 large garlic clove, crushed
1cm piece ginger, diced finely
½ tsp dried chilli flakes (optional)

Salad Dressing:
Juice of half orange
½ tsp sesame oil
1 Tbs olive oil
1Tbs sweet chilli sauce
Splash of soy sauce
S&P to taste

1. Combine all marinade ingredients in a bowl. Add prawns and mix well. Cover and refrigerate for at least 4 hours.
2. Soak the vermicelli noodles in hot water for 5 minutes. Drain and set aside to cool slightly.
3. Cook marinated prawns on a hot BBQ or grill for a couple minutes each side until they turn pink and are cooked. (You may wish to pan fry them instead)
4. In a bowl combine carrot & cucumber ribbons, coriander, pomegranate seeds and vermicelli noodles.
5. In a jug or small bowl add the dressing ingredients and mix well. Toss dressing through the noodle salad.
6. Pile noodle salad onto plates and arrange prawns on top.