Singapore Style Stir-fry Noodles with Dublin Bay Prawns

Name: Singapore Style Stir-fry Noodles with Dublin Bay Prawns
Cook time: 25 min
Yield: 4
Ingredients: 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

Packed full of flavour, be sure to add your favourite in season vegetables!

4 people

25 min

Nutrition per serving

kcal

241kcal
protein

14g
total fat

7g
saturates

0.9g
iron

1.9mg
carbs

30g

Ingredients

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

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

In 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.