Description
A flavorful and vibrant Singapore-style noodle dish featuring tender prawns, crisp Chinese cabbage, and fragrant curry spices, all stir-fried with vermicelli rice noodles. This quick and easy stir-fry combines a blend of textures and bold flavors perfect for a satisfying weeknight meal.
Ingredients
Scale
Noodles
- 200g dried rice vermicelli or 3 x 150g Straight to Wok rice noodles
Vegetables & Aromatics
- 1 tsp chopped ginger
- 1 Chinese cabbage, cut into 1cm slices
- 1 carrot, very thinly sliced
- 140g beansprouts
- bunch spring onion, thinly sliced
Proteins
- 400g small, cooked, peeled prawns
Liquids & Seasoning
- 1–2 tbsp sunflower oil
- 1 tbsp hot curry powder
- 150ml hot chicken stock
- 1 tsp brown sugar
- 2 tsp vinegar (any kind)
- Oriental chilli oil (containing shrimp paste), to serve
- Soy sauce, to serve
Instructions
- Soak the Noodles: If using dried rice vermicelli, place them in a heatproof bowl and cover with boiling water. Let them soak for 5 minutes or follow the package instructions until just softened. Drain the noodles well and set aside.
- Prepare the Stir-fry Base: Heat 1 to 2 tablespoons of sunflower oil in a wok over medium-high heat. Add the chopped ginger and stir-fry for about 1 minute until fragrant, then add 1 tablespoon of hot curry powder and continue to cook for another minute to release the aromas.
- Cook the Vegetables: Add the sliced Chinese cabbage and thinly sliced carrot to the wok. Stir-fry for 2 minutes until they begin to soften but still retain some crunch.
- Add Liquids and Seasoning: In a small bowl, mix the 150ml hot chicken stock with 1 teaspoon brown sugar and 2 teaspoons vinegar. Pour this mixture into the wok with the vegetables.
- Add Prawns, Beansprouts, and Noodles: Stir in the cooked peeled prawns, 140g beansprouts, and the drained noodles. Continue cooking and stirring until everything is piping hot and well combined.
- Finish and Serve: Stir through the thinly sliced spring onions, then divide the Singapore noodles between serving bowls. Serve immediately with a splash of oriental chilli oil containing shrimp paste and soy sauce for extra flavor.
Notes
- You can substitute chicken stock with vegetable stock for a pescatarian option.
- Adjust the amount of curry powder and chilli oil based on your desired spice level.
- Using pre-cooked prawns saves time and ensures they do not overcook.
- The dish is best served immediately for optimal texture and flavor.
- Rice noodles can become sticky if over-soaked; follow package instructions closely.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Singaporean
Keywords: Singapore noodles, shrimp noodles, stir-fry, rice vermicelli, Chinese cabbage, curry noodles, Asian noodles
