SINGAPORE NOODLES WITH PRAWNS

Singapore noodles with prawns image

This low-fat, low-calorie version of your favourite stir-fried takeaway will be ready in 20 minutes and is packed with prawns and plenty of flavour

Provided by Jennifer Joyce

Time 20m

Number Of Ingredients 14

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Ingredients

2 nests thin vermicelli rice noodles
1 tbsp light soy sauce
1 tbsp oyster sauce
2 tsp mild curry powder
1 tbsp sesame oil
1 garlic clove , chopped
1 red chilli , thinly sliced (deseeded if you don't like it too hot)
thumb-sized piece ginger , grated
1 medium onion , sliced
1 red pepper or yellow pepper, cut into thin batons
4 spring onions , cut in half lengthways then into batons
8 raw king prawns
1 large egg , beaten
coriander leaves, to serve

Steps:

Soak the rice noodles in warm water for 5 mins until softened but still al dente. Drain and set aside.
In a small bowl, mix together the soy, oyster sauce and curry powder.
In a large wok, add half the oil and fry the garlic, chilli and ginger until golden, about 2 mins. Add the remaining oil, onion, pepper, spring onions, prawns and noodles and stir-fry for a few mins. Push everything to one side, add the egg and scramble. Add the soy sauce mixture, toss again for a few more mins, then remove from the heat. Sprinkle over the coriander leaves before serving.

Nutrition Facts : Calories 411 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 23 grams protein, Sodium 2.6 milligram of sodium