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Plate of curry yellow Singapore noodles with prawns and vegetables

Singapore noodles

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Chinese
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 200 g dried rice vermicelli noodles
  • 2 tbsp vegetable oil
  • 200 g raw king prawns, peeled
  • 150 g char siu pork or thick cut cooked ham, sliced
  • 2 eggs, beaten
  • 1 onion, sliced
  • 1 red pepper, sliced
  • 100 g beansprouts
  • 3 spring onions, cut into lengths
  • 2 cloves garlic, finely chopped
  • 1.5 tbsp mild curry powder
  • 1 tsp ground turmeric
  • 2 tbsp light soy sauce
  • 1 tsp caster sugar
  • 1 tsp toasted sesame oil
  • 0.5 tsp ground white pepper

Method
 

  1. Put the vermicelli in a large bowl and cover with just boiled water. Soak for 3 to 4 minutes until bendy but still firm. Drain, rinse under cold water, then toss with a teaspoon of the oil so the strands stay separate.
  2. Mix the curry powder, turmeric, soy sauce, sugar, sesame oil and white pepper in a small bowl.
  3. Heat a wok over a high heat with 1 tbsp oil. Pour in the beaten egg, swirl to a thin omelette, cook for 1 minute, then slide out and slice into ribbons.
  4. Add the last tablespoon of oil. Stir fry the prawns for 90 seconds until just pink, then lift them out.
  5. Add the onion and pepper and stir fry for 2 minutes. Add the garlic and the ham or char siu and cook for 30 seconds.
  6. Tip in the drained noodles and the spice mix. Toss with tongs for 2 minutes, lifting rather than stirring, until every strand is yellow.
  7. Return the prawns and egg. Add the beansprouts and spring onions, toss for 1 minute and serve straight away.

Notes

Nutrition figures are an estimate worked out from the ingredient list. Values will shift with brands, cuts and how much oil is taken up.