200g Dublin Bay prawns
2 tablesp. soy sauce
2 tablesp. rice wine or dry sherry
1 tablesp. fish sauce
2 tablesp. rapeseed or olive oil
1 red pepper, deseeded and sliced into short, thin strips
2 medium carrots, julienned or peeled into ribbons with a peeler
200g mangetout, sliced lengthways
4 scallions, roughly chopped
2 garlic cloves, finely chopped
2½ cm root ginger, peeled and finely chopped
1 tablesp. mild curry powder
Salt and freshly ground black pepper
300g straight to wok noodles
Juice of ½ lime
A handful of coriander, roughly chopped
Bookmark Recipe
Singapore Style Stir-fry Noodles with Dublin Bay Prawns
4 people
25 min
Nutrition per serving
-
kcal241kcal
-
protein14g
-
total fat7g
-
saturates0.9g
-
iron1.9mg
-
carbs30g
Ingredients
Main
200g Dublin Bay prawns
2 tablesp. soy sauce
2 tablesp. rice wine or dry sherry
1 tablesp. fish sauce
2 tablesp. rapeseed or olive oil
1 red pepper, deseeded and sliced into short, thin strips
2 medium carrots, julienned or peeled into ribbons with a peeler
200g mangetout, sliced lengthways
4 scallions, roughly chopped
2 garlic cloves, finely chopped
2½ cm root ginger, peeled and finely chopped
1 tablesp. mild curry powder
Salt and freshly ground black pepper
300g straight to wok noodles
Juice of ½ lime
A handful of coriander, roughly chopped
Method
Copy TextIn a small bowl, mix the soy sauce, rice wine, and fish sauce. Set the sauce aside.
Heat the oil in a large wok or frying pan. Add the red pepper, carrots, mangetout, scallions, garlic and ginger. Stir-fry over a high heat for two minutes, then add the curry powder, a little salt and black pepper. Continue to cook for another couple of minutes, stirring regularly.
Add the sauce and prawns to the wok and stir well, then add the noodles and toss well so they are completely coated. Cook for two minutes then squeeze over the lime juice, scatter with the coriander and serve.
Method
Copy TextIn a small bowl, mix the soy sauce, rice wine, and fish sauce. Set the sauce aside.
Heat the oil in a large wok or frying pan. Add the red pepper, carrots, mangetout, scallions, garlic and ginger. Stir-fry over a high heat for two minutes, then add the curry powder, a little salt and black pepper. Continue to cook for another couple of minutes, stirring regularly.
Add the sauce and prawns to the wok and stir well, then add the noodles and toss well so they are completely coated. Cook for two minutes then squeeze over the lime juice, scatter with the coriander and serve.
