SPICED SINGAPORE NOODLES WITH CAULIFLOWER, CHICKEN & PRAWNS
A lean Asian-style rice noodle stir-fry flavoured with soy, chilli and coriander and packed with vegetable goodness
Provided by Sarah Cook
Categories Main course
Time 45m
Number Of Ingredients 12
Steps:
- 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.
- 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.
Nutrition Facts : Calories 238 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 13 grams sugar, Fiber 10 grams fiber, Protein 26 grams protein, Sodium 1.7 milligram of sodium
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
