Singapore Noodles
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Recipe: #24660
August 10, 2016
Categories: Dinner, Curries, Poultry, Chicken, Shellfish, Shrimp, Quick Meals, Weeknight Meals, Stove Top, Wok/Stir-Fry, Boneless Pieces more
"From one of our national supermarkets and their monthly magazine."
Ingredients
Nutritional
- Serving Size: 1 (323.3 g)
- Calories 644.5
- Total Fat - 14.3 g
- Saturated Fat - 3.3 g
- Cholesterol - 238 mg
- Sodium - 1299.9 mg
- Total Carbohydrate - 87.5 g
- Dietary Fiber - 6.9 g
- Sugars - 5 g
- Protein - 41 g
- Calcium - 126.7 mg
- Iron - 6.8 mg
- Vitamin C - 8.2 mg
- Thiamin - 1.4 mg
Step 1
Place the noodles in a heatproof bowl and cover with boiling water and set aside for 2 minutes to soak and then drain well.
Step 2
Meanwhile, heat half the oil in a wok or frying pan over high heat and add half the chicken and stir fry for 2 minutes or until cooked through and transfer to a bowl and then repeat with remaining chicken and transfer to the bowl with the rest of the chicken.
Step 3
Stir fry the prawns in the wok or pan for 2 to 3 minutes or until prawns curl and change colour and transfer to a bowl.
Step 4
Add the remaining oil to the wok or pan and add the carrot, capsicum and snow peas and stir fry for 2 minutes or until just tender.
Step 5
Add the chicken, prawns, noodles, spring onion, curry paste and soy sauce and stir fry for 2 to 3 minutes until heat through and well combined.
Step 6
Divide among serving bowls and sprinkle with coriander leaves.
Tips & Variations
No special items needed.
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