SPICED SINGAPORE NOODLES WITH CAULIFLOWER, CHICKEN & PRAWNS

Spiced Singapore noodles with cauliflower, chicken & prawns image

A lean Asian-style rice noodle stir-fry flavoured with soy, chilli and coriander and packed with vegetable goodness

Provided by Sarah Cook

Time 45m

Number Of Ingredients 12

Ingredients

juice ½ lemon
2 tbsp medium curry powder
300g cauliflower florets
100g skinless chicken breast , diced
100g spring onion , whites and greens separately sliced
200g white cabbage , cut into chunks
25g fresh red chilli , finely chopped
100g straight-to-wok fine rice noodle (we used Amoy)
50g raw peeled prawn , chopped
1 tbsp soy sauce
½ tsp golden caster sugar
5g coriander leaves

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