Singapore prawn noodles

This Asian stir-fry brings together a mix of flavoursome ingredients, seasoned with soy and ginger as well as curry powder to give it an extra kick. It’s a great source of veg and protein, with chicken, prawns and egg all included in the mix.

Ingredients

Serves: 4

Ready in: 25 mins

• 3 nests medium eggs noodles
• 1 tbsp olive oil
• 3 large eggs
• ½ tsp ground ginger
• 2 cloves garlic, crushed or finely chopped
• 2 tbsp medium curry powder
• 5 spring onions, sliced (optional)
• 2 chicken breasts, cut into small strips
• 320g Chinese stir-fry vegetables
• 3 tbsp light soy sauce
• 3 tbsp white wine vinegar
• 150g pack cooked king prawns

Method

1. Pour boiling water over the noodles, cover and leave to soften for 10 mins, then drain and set aside. Add half the oil to a large non-stick frying pan or wok. Beat the eggs with some seasoning and 1 tbsp water, pour into the pan and leave to set. Once cooked through, remove and roll up like a pancake, cut into strips and set aside.
   
2. Add the remaining oil to the pan, then stir in the ginger, garlic, curry powder plus most of the spring onions (if using, reserving a few for garnish). Cook for 3-5 mins until softened. Add the chicken and cook until browned. Add the stir-fry veg, noodles, soy sauce and vinegar, and cook while tossing together until evenly combined.
   
3.  Add the prawns and egg strips and heat through for a few mins until piping hot. Serve immediately, garnished with the reserved spring onions.