Superhealthy Singapore noodles
- 3 nests medium egg noodles
- 2 tbsp sunflower oil
- 100g tenderstem broccoli, stems sliced at an angle
- 1 red pepper, deseeded, quartered then cut into strips
- 85g baby corn, quartered lenthways
- 2 garlic cloves, shredded
- 1 red chilli, deseeded and chopped
- thumb-sized piece fresh ginger, peeled and finely chopped
- 2 skinless chicken breasts, sliced
- 100g shelled raw king prawns
- 1 heaped tbsp madras curry paste
- 2 tsp soy sauce
- 100g beansprouts
- 15g pack coriander, chopped
- 4 spring onions, shredded
- lime wedges, for squeezing
- Pour boiling water over the noodles
and leave to soften. Meanwhile, heat
half the oil in a large non-stick wok
and stir-fry all the vegetables, except
the beansprouts and onions, with the
garlic, chilli and ginger until softened.
If the broccoli won’t soften, add a
splash of water to the wok and cover
to create some steam.
- Tip the veg on to a plate, add the rest
of the oil to the wok then briefly stir-fry
the chicken and prawns until just cooked.
Set aside with the vegetables and add
the curry paste to the pan. Stir-fry for
a few secs then add 150ml water and
the soy sauce. Allow to bubble then
add the drained, softened noodles and
beansprouts, and toss together to coat.
- Return the vegetables, chicken and
prawns to the wok with the coriander
and spring onions. Toss well over the
heat and serve with lime wedges.
source: http://www.bbcgoodfood.com/recipes/1088636/superhealthy-singapore-noodles
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