Singapore noodles with shrimps & Chinese cabbage
Singapore noodles with shrimps & Chinese cabbage is a Chinese recipe that serves 4. For $3.63 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. This main course has 535 calories, 28g of protein, and 20g of fat per serving. 29 people found this recipe to be tasty and satisfying. From preparation to the plate, this recipe takes approximately 15 minutes. It is a good option if you're following a dairy free and pescatarian diet. If you have soy sauce, curry powder, ginger, and a few other ingredients on hand, you can make it. It is brought to you by BBC Good Food. Overall, this recipe earns a super spoonacular score of 90%. Similar recipes are Chinese Cabbage Stir-Fry with Rice Noodles, Pork, and Cilantro, Singapore Noodles, and Singapore Noodles.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 5 minutes
Ingredients:
1 tsp brown sugar
1 Chinese cabbage, cut into 1cm slices
1 carrot, very thinly sliced
150ml hot chicken stock
1 tbsp hot curry powder
1 tsp chopped ginger
Oriental chilli oil, (look for one that contains shrimp paste), to serve)
400g small, cooked, peeled prawns
200g dried rice vermicelli or 3 x 150g Straight to Wok rice noodles
soy sauce, to serve
bunch spring onion, thinly sliced
1-2 tbsp sunflower oil
2 tsp vinegar (any will do).jpg)
Equipment:
bowl
wok
frying pan
Cooking instruction summary:
If using dried noodles, place in aheatproof bowl, cover with boiling waterand leave to soak for 5 mins, or followthe pack instructions. Drain well.Meanwhile, heat the oil in a wok andstir-fry the ginger for 1 min. Add the currypowder and cook for 1 min more.Add the cabbage and carrot and stir-fryfor 2 mins. Mix together the stock, sugarand vinegar and add to the pan withthe prawns, beansprouts and drainednoodles. Cook until piping hot, then stirthrough the spring onions, dividebetween bowls and serve with a splashof chilli oil and soy sauce.
Step by step:
1. If using dried noodles, place in aheatproof bowl, cover with boiling waterand leave to soak for 5 mins, or followthe pack instructions.
2. Drain well.Meanwhile, heat the oil in a wok andstir-fry the ginger for 1 min.
3. Add the currypowder and cook for 1 min more.
4. Add the cabbage and carrot and stir-fryfor 2 mins.
5. Mix together the stock, sugarand vinegar and add to the pan withthe prawns, beansprouts and drainednoodles. Cook until piping hot, then stirthrough the spring onions, dividebetween bowls and serve with a splashof chilli oil and soy sauce.
Nutrition Information:
covered percent of daily need
