Prawn Singapore noodles

A takeaway favourite that couldn’t be simpler to make at home – and packs in 2 of your 5 a day.

Ingreadient

• 1 tbsp soy sauce
• 1 tsp sesame oil
• ¼ tsp mild curry powder
• 165g extra large raw king prawns
• 1 Essential Red Pepper
• 2 Essential Carrots
• 1 bunch Essential Salad Onions
• 1 tbsp Essential Vegetable Oil
• 300g pack Singapore Rice Noodles

Step by step

1. In a bowl, mix the soy sauce, sesame oil, curry powder and a pinch of salt. Add the king prawns and toss to coat. Cover and chill. Meanwhile, slice the pepper, carrots and salad onions into 5cm matchsticks.
2. Heat the vegetable oil in a large frying pan or wok over a high heat. When the pan is very hot, scoop the prawns out of the marinade (reserve the marinade) and add to the pan, stir frying for 2 minutes.
3. Add the vegetables and reserved marinade to the pan (reserving a few salad onions) and stir fry for another 2-3 minutes, then add the noodles. Toss over the heat for a couple of minutes until piping hot and the prawns are pink and opaque. Serve immediately with the reserved salad onions scattered on top.