SIN­GA­PORE NOO­DLES

Sunday Herald Sun - Stellar - - Weekly Planner -

“De­spite its name, this dish is Can­tonese” SERVES 4 2 eggs, beaten 1 onion, thinly sliced 1 long red chilli, thinly sliced 1 red cap­sicum, thinly sliced 1½ tbs curry pow­der 500g thin egg noo­dles (Sin­ga­pore noo­dles), cooked to packet in­struc­tions ¼ cup light soy sauce 24 green king prawns, peeled, tail in­tact 3 spring onions, thinly sliced ½ bunch Chi­nese broc­coli, shred­ded and blanched Bean sprouts and mi­cro co­rian­der (or co­rian­der) to serve Place a wok over medium-high heat. Swirl 1 tbs oil around pan. Add the egg, then swirl un­til cooked. Re­move from pan and slice. Heat 2 tbs oil in the wok over high heat, then add the onion and chilli and cook for 1-2 min­utes un­til the onion is golden. Add the cap­sicum and cook 2-3 min­utes un­til soft­ened, then re­move from the wok. Add curry pow­der and cook for 2 min­utes. Add the cooked noo­dles and soy sauce. Toss un­til well coated, then re­move from the pan. Re­turn the wok over high heat and add the re­main­ing 2 tbs oil. Add the prawns and cook for 2 min­utes on each side un­til golden brown and just cooked. Add the spring onions and Chi­nese broc­coli and cook for 1 minute. Re­turn the noo­dles and other veg­eta­bles to the wok and toss through. Sea­son to taste and serve with co­rian­der and bean sprouts. NU­TRI­TION • 44G PRO­TEIN • 4G SAT FAT • 92G CARB • 3G SUG­ARS • 1530MG SODIUM • 810 CAL (3380KJ)

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