Singapore Noodles with Prawns
Serves: 4
Time: 30 minutes
This very fresh and super tasty dish can easily be wiped up in a hurry, I like it also with tofu or chicken so if you struggle to find prawns then these are a good option. Tonight I have used prawns that were in the fridge section at the supermarket which had there tails already removed and were super fresh so lovely and easy to eat. They were quite small so for 260g there were about 18 prawns.
Leftovers
This recipe makes a mammoth amount and in my book is fabulous cold the next day, just jazz it up with some tamari and fresh lime. Hot chilli sauce is also great.
What you'll need
400g vermicelli noodles
260g raw prawn meat tails off
1 small red onion
2 garlic cloves
1 small piece of ginger
1 red pepper
2 bunches of bok choy
1/2 bunch of coriander
1 long red chilli
2 limes
From the Pantry
2 tablespoons coconut oil
1 tablespoon curry powder
1 tablespoon fish sauce
1 teaspoon soy sauce or tamari (for G/F)
1 teaspoon honey
salt and pepper
Prep and Cook
Soak Noodles
Boil a jug of water.
Place noodles in a heatproof bowl and cover completely with boiling water, work them a little with a pair of tongs then move aside and leave till later.
Prep Veggies
Peel and slice onion.
Peel and finely chop or grate the garlic and ginger (a Microplane is fabulous for getting this done quickly)
Slice pepper in half and remove the core and the seeds, then cut into thin strips.
Cut the base off the bok choy and slice in half then plunge into a bowl of cold water to wash.
Wash the coriander and roughly chop reserving a few leaves for garnish.
Drain Noodles
Drain all the water from your noodles and give them a really good shake, then use a pair of kitchen scissors to cut the noodles up a little. To do this I grab a handful or more at a time and hold it above the bowl and the strands hanging down into 3’s.
Cook
Heat a large tablespoon of coconut oil in the wok and fry the onion, garlic and ginger for 1 minute so that they are beginning to soften.
Add the red peppers and the bok choy and work till lightly cooked.
Move the veg up the edges of the wok and make a well in the base, add the prawns and quick fry until they have changed colour.
Add the noodles to the wok working quickly, then add the curry powder and cookout for 1 minute.
Combine the fish sauce, soy sauce and honey together, then toss through the noodles. Check the seasoning and add salt and pepper as needed.
Plate it Pretty
Because this is such a colourful dish it looks good messy rustic so plating pretty is easy, simply pile your noodles high in the bowl.
Scatter with the reserved coriander leaves, finely slice red chilli and wedges of lime.
Enjoy!
Lunch tomorrow
Leftovers for tomorrow are better eaten cold I find the noodles go a bit funny when microwaved.