A few weeks back I had a craving for Asian food. So hubby was left with no choice but to eat Asian style food all week. Weekdays are all about quick and easy meals. So here is my recipe for Singapore Noodles (Singapore Mei Fun) with prawns and vegetables. Can easily be made with chicken/ meat of your choice. Similarly just omit the prawns to the dish to make it a vegetarian's delight. Perfect for work or school lunches.
Ingredients
- 200 g rice vermicelli noodles
- 2 tsp ground turmeric
- 7 snow peas blanched sliced
- 3 shallots chopped
- 3 spring onions chopped
- 50 g tofu sliced
- 50 g mushrooms sliced
- 1 baby pak choy chopped
- 1/2 carrot sliced
- 50 g green capsicum sliced
- 50 g red capsicum
- 25 g broccoli blanched broken into florets
- 30 g wombok finely shredded
- 12 prawns
- 1 egg whisked *optional
- 1 handful mung beans
- 1 tsp salt *to taste
Sauce
- 1 bird's eye chilli finely chopped
- 3 tbs soy sauce
- 1 1/2 tbs garlic powder
- 2 1/2 tbs Madras curry powder
- 1/2 tsp sugar
- 2 1/2 tsp ground turmeric
- 3 tbs water
- 1 tbs ground ginger
- 1 tsp white vinegar
- 1/2 tsp chilli powder
- 1/2 tsp mild chilli sauce
- 1/2 tsp salt *to taste
Method
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Step 1Cook the noodles as per packet instructions. Once cooked drain, run under cold water for a few minutes to stop the cooking process. Keep aside and apply some olive oil to the noodles.
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Step 2Mix all the ingredients listed under Sauce. Mix well. This sauce base should be fragrant and thick.
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Step 3Add 1 tablespoon of sesame oil to a wok, once heated add the prawn and tofu and cook for a couple of minutes. Add a pinch of salt and add 1 tablespoon of the sauce base from Step 2. Toss well in the sauce to coat evenly. Keep cooked prawns and tofu to one side.
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Step 4Add the remaining oil to the same wok. Once heated, add turmeric and stir. Add the sliced green onions and shallots. Cook for 1 minute or until fragrant. Add capsicum and stir-fry until they are cooked yet crisp on the exterior. Add the shredded wombok (Chinese cabbage) and carrots and stir-fry for 1 minute. Add blanched snow peas, broccoli florets, mushrooms, baby pak choy greens and bulb and the stir fried tofu and prawns. Add some of the spring onion greens and reserve some for garnishing. Add all the remaining sauce base to the mix. Mix well. Check to see if any salt is needed.
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Step 5Add a whisked egg to the wok (If using - this is optional step) and scramble it. Mix egg with the vegetables. Then add the noodles. Use a couple of forks/ tongs to mix the noodles with the vegetables and prawns and tofu. Let the noodles absorb the juices, increase the flame to high for a minute and toss well.
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Step 6Serve with a handful of mung bean sprouts on top.
Equipment
- wok
Recipe Notes
Feel free to use other green vegetables if you cannot find Asian greens like baby pak choy. Chinese cabbage can be substituted with regular cabbage or Savoy cabbage.
You'll only need 4 leaves and 2 bulbs of baby pak choy.
The important element of the dish is fresh vegetables and madras curry powder which is easily available in most supermarkets. It can be substituted with curry powder or garam masala. If using garam masala reduce the quantity to 1 tablespoon.
If you like the sound of this recipe, you might also like this Chicken Noodle Soup with Coriander Chicken Balls.
Recipe Reviews (3)
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