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ChineseSingapore Noodles
Curried rice vermicelli stir-fried with prawns, pork and crunchy veg, shown three ways. The tiers climb from a quick frozen-prawn version to a wok-charred plate with char siu, fresh king prawns and a homemade curry blend.
Dairy-free
Budget version
Rice vermicelli with frozen prawns, curry powder and frozen mixed veg.
Per serving£2.25
Total cost£4.50
Time25 min
Ingredients for 2
- 150 g rice vermicelli noodles
- 150 g frozen cooked prawns , defrosted
- 2 eggs , beaten
- 150 g frozen mixed stir-fry vegetables
- 1 tbsp mild curry powder
- 2 tbsp light soy sauce
- 2 tbsp vegetable oil
- 2 spring onions , sliced
- salt and pepper , to taste
Method
- Soak the vermicelli in just-boiled water for 4 minutes until soft, then drain and rinse under cold water.
- Heat half the oil in a wok and scramble the eggs, then tip them out.
- Add the rest of the oil, stir-fry the frozen veg until hot, then add the prawns and curry powder.
- Tip in the noodles and soy, tossing well to coat everything in the curry powder.
- Return the egg, scatter with spring onions, season and serve.
Equipment
- wok
The three ways, side by side
Budget
Rice vermicelli with frozen prawns, curry powder and frozen mixed veg.
Better
Fresh raw prawns and pork with a curry-and-shaoxing sauce and proper veg.
Ultimate
Wok-charred noodles with char siu, fresh prawns and a homemade curry blend.
