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Singapore Noodles

A mild curried noodle dish which, despite it's name, is actually very common in Cantonese cuisine.

Prep: 10 mins
Cook: 10 mins
Serves: 4
    • 225g raw tiger prawns, peeled
    • 1 tbsp. rice wine or sherry
    • 2 1/2 tbsp. fresh ginger, peeled and finely chopped
    • 1 tsp. Blue Dragon Sesame Oil
    • 250g Blue Dragon Fine Egg Noodle Nests
    • 6 spring onions, trimmed
    • 4 tbsp. vegetable oil
    • 1 tbsp. mild Indian curry powder
    • 1/2 tsp. Chinese five spice powder (or 1/2 tsp ground roasted Sichuan pepper)
    • 200g bean sprouts
    • 60ml chicken or vegetable stock
    • 2 tbsp. Blue Dragon Dark Soy Sauce
    • 1/2 tsp. sugar
    • Some seasoning (salt & pepper)
    1. Peel the prawns but keep the tails intact. De-vein the prawns, by scoring lengthways along the back with a sharp knife. In a bowl, add the rice wine (or sherry), 2 tsp. of the ginger and the sesame oil and add the prawns. Toss to coat them well.
    2. Cook noodles according to pack instructions, and drain. Finely chop the spring onions.
    3. Heat a tbsp. of oil in a wok over a very high heat until very hot. Stir-fry the prawns in small batches until they turn pink (1-2 minutes). Remove and drain on kitchen paper. Pour away the oil and wipe the wok clean.
    4. Reheat the wok with the remaining oil until very hot. Fry the curry and five spice powder until fragrant, add the spring onion and remaining ginger and stir-fry for one minute. Add the beansprouts and cook for 20 seconds, then add the prawns, stock, soy sauce, salt, sugar and pepper, and stir well.
    5. Add the noodles and toss until they’re cooked.

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