Name: Singapore noodles with shrimps & Chinese cabbage
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Cuisine: Asian
Ingredients: 200g dried rice vermicelli or 3 x 150g Straight to Wok rice noodles; 1-2 tbsp sunflower oil; 1 tsp chopped ginger; 1 tbsp hot curry powder; 1 Chinese cabbage cut into 1cm slices; 1 carrot very thinly sliced; 150ml hot chicken stock; 1 tsp brown sugar; 2 tsp vinegar (any will do); 400g small, cooked, peeled prawns; 140g beansprouts; bunch spring onions thinly sliced; Oriental chilli oil (look for one that contains shrimp paste), to serve); soy sauce to serve

Home
Recipes
Singapore noodles with shrimps & Chinese cabbage

Singapore noodles with shrimps & Chinese cabbage

Silvana Franco

Save recipe

Serves 4

Easy

Prep: 10 mins

Cook: 5 mins

A star rating of 4.2 out of 5.6 ratingsRate

loading...

This Chinese-takeaway favourite is much tastier and healthier when made at home – and quicker, too

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

A nice rice pudding

A star rating of 4.7 out of 5.12 ratings

Ingredients

Nutrition

Units:

MetricUS

200g dried rice

vermicelli or 3 x 150g Straight to Wok rice noodles
1-2 tbsp sunflower oil
1 tsp chopped ginger
1 tbsp hot curry powder
1 Chinese cabbage

cut into 1cm slices
1 carrot

very thinly sliced
150ml hot chicken stock
1 tsp brown sugar
2 tsp vinegar

(any will do)
400g small, cooked, peeled prawns
140g beansprouts
bunch spring onions

thinly sliced
Oriental chilli oil

(look for one that contains shrimp paste), to serve)
soy sauce

to serve

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal351
fat5g

low
saturates1g
carbs48g
sugars7g
fibre3g
protein32g
salt2.03g

Method

step 1

If using dried noodles, place in a heatproof bowl, cover with boiling water and leave to soak for 5 mins, or follow the pack instructions. Drain well.
step 2

Meanwhile, heat the oil in a wok and stir-fry the ginger for 1 min. Add the curry powder and cook for 1 min more.
step 3

Add the cabbage and carrot and stir-fry for 2 mins. Mix together the stock, sugar and vinegar and add to the pan with the prawns, beansprouts and drained noodles. Cook until piping hot, then stir through the spring onions, divide between bowls and serve with a splash of chilli oil and soy sauce.

Recipe from Good Food magazine, March 2011

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.2 out of 5.6 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now