Singapore noodles
Loaded with chicken and veggies, this simple Singapore noodles dish is a great midweek recipe idea.
Serves
6
Prep
15m
Cooking
15m
Ingredients
- 200g rice vermicelli noodles
- 2 tbs sesame oil
- 1 brown onion, thinly sliced
- 1 large red capsicum, seeded, thinly sliced
- 1 yellow capsicum, seeded, thinly sliced
- 3 Coles Australian Free Range Eggs, lightly whisked
- 2 Coles RSPCA Approved Australian Chicken Breast Fillets, thinly sliced
- 12 Coles Australian Raw Prawns, peeled leaving tails intact, deveined
- 150g snow peas, trimmed
- 1 tbs curry powder
- 1/4 cup (60ml) salt-reduced soy sauce
- 1 tsp finely grated ginger
- 2 spring onions, thinly sliced
Method
STEP 1
Cook noodles in a large saucepan of boiling water for 1-2 mins or until just tender. Refresh under cold water. Drain.
STEP 2
Heat half the oil in a wok or large frying pan over high heat. Add the onion and combined capsicum. Cook, stirring, for 2-3 mins or until lightly browned. Transfer to a plate.
STEP 3
Add egg to the wok or pan and swirl to coat the base. Cook, stirring, for 1 min or until cooked through. Transfer to a separate plate and cover to keep warm.
STEP 4
Add chicken, prawns and remaining oil to the wok or pan. Cook, stirring, for 2 mins or until the prawns start to curl and change colour. Return the onion mixture to the pan with the snow peas. Cook, tossing, for 3 mins or until the snow peas are tender-crisp and the chicken and prawns are cooked through.
STEP 5
Place the curry powder, soy sauce, ginger and 2 tbs water in a small bowl and stir to combine.
STEP 6
Add the noodles, egg and soy sauce mixture to the wok or pan. Cook, tossing, for 1-2 mins or until the mixture is well combined and heated through. Divide noodle mixture among serving bowls. Season. Top with spring onion to serve.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
