Singapore Noodles with Prawns
Credit: BBC Food, slightly modified. Cuisine: Singapore
8 nests egg noodles
4 tbsp light soy sauce
4 tbsp fish sauce
8 tsp curry powder
4 tbsp sesame oil
4 garlic clove, chopped
1 red chilli, thinly sliced* (or 1 tsp red pepper flakes)
1 tsp ground ginger (or thumb-sized ginger, grated)
4 medium onion, sliced
4 red or yellow peppers, cut into slices
8 green onions, cut in thin slices
500g prawns
4 large egg, beaten
coriander leaves to serve
In a small bowl, mix together the soy sauce, fish sauce and curry powder.
Soak the noodles in warm water for 5 minutes until softened but still al dente. Drain and set aside.
In a large wok, add half the oil and fry the garlic, chilli and ginger until golden, about 2 minutes. Add the remaining oil, onion, pepper and spring onions, prawns and noodles and stir fry for a few minutes.
Push everything to one side, add the egg and scramble. Then add the soy sauce mixture, toss again for a few more minutes and remove from the heat. Sprinkle over the coriander leaves before serving.
*Deseed the chilli if you don’t like it too hot.
