Name: Spiced Singapore noodles with cauliflower, chicken & prawns
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Cuisine: Asian
Ingredients: juice ½ lemon; 2 tbsp medium curry powder; 300g cauliflower florets; 100g skinless chicken breast diced; 100g spring onion whites and greens separately sliced; 200g white cabbage cut into chunks; 25g fresh red chilli finely chopped; 100g straight-to-wok fine rice noodle (we used Amoy); 50g raw peeled prawn chopped; 1 tbsp soy sauce; ½ tsp golden caster sugar; 5g coriander leaves

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Spiced Singapore noodles with cauliflower, chicken & prawns

Spiced Singapore noodles with cauliflower, chicken & prawns

Sarah Cook

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Serves 2

Easy

Prep: 15 mins

Cook: 30 mins

A star rating of 4 out of 5.25 ratingsRate

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A lean Asian-style rice noodle stir-fry flavoured with soy, chilli and coriander and packed with vegetable goodness

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Ingredients

Nutrition

Units:

MetricUS

juice ½ lemon
2 tbsp medium curry powder
300g cauliflower florets
100g skinless chicken breast

diced
100g spring onion

whites and greens separately sliced
200g white cabbage

cut into chunks
25g fresh red chilli

finely chopped
100g straight-to-wok fine rice noodle

(we used Amoy)
50g raw peeled prawn

chopped
1 tbsp soy sauce
½ tsp golden caster sugar
5g coriander

leaves

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Nutrition: per serving

kcal238

low
fat3g

low
saturates1g
carbs25g
sugars13g
fibre10g
protein26g
salt1.7g

Method

step 1

Heat oven to 180C/160C fan/gas 4. Line a baking tray with baking parchment. Mix the lemon juice with ½ tbsp of the curry powder and toss with the cauliflower on the baking tray. Roast for 25-30 mins until tender and slightly golden.
step 2

Heat a non-stick wok or frying pan and add the chicken, spring onion whites, cabbage, red chilli, remaining curry powder and a splash of water. Fry, adding splashes of water if it starts sticking or looking dry, until the chicken is cooked through and the cabbage is softening. Add the noodles, prawns, soy sauce and sugar, and fry for another few mins until piping hot and the prawns are cooked. Scatter over the spring onion greens, roasted cauliflower and coriander leaves, and serve.

Recipe from Good Food magazine, October 2013

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A star rating of 4 out of 5.25 ratings

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