Simple Singapore Noodles by Kwanghi Chan
| Serves: 2 | Category: Fish & Seafood | Chef: Kwanghi Chan | Course: Mains | Machine: Food Processor | Total time (min.): 25 |
Ready in as little as 25 minutes, Kwanghi’s deliciously simple Singapore noodles are packed full of flavour. Delicate rice noodles laced in an aromatic soy and oyster sauce with a sprinkle of fragrant curry powder. With crunchy bell peppers and tender prawns, it’s the perfect speedy mid-week meal.
Ingredients
- 200g thin rice noodles
- 2 tablespoons vegetable oil
- 3 cloves garlic
- 1 small onion
- 1 small red bell pepper
- 1 small green bell pepper
- 100g cooked prawns
- 1 tablespoon curry powder
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon sugar
- Salt and pepper, to taste
Tools
- MultiPro Go
Method
- Soak the rice noodles in a bowl of cold water for about 10 minutes until they are soft. Drain and set aside.
- In a food processor, pulse the garlic, onion, and bell peppers until finely chopped.
- Heat the vegetable oil in a wok or large frying pan over high heat. Add the chopped vegetables and stir-fry for 2-3 minutes.
- Add the cooked prawns and stir-fry for 1 minute.
- Add the curry powder and stir-fry for 1 minute.
- Add the soaked rice noodles, soy sauce, oyster sauce, sugar, salt, and pepper, and stir-fry for 2-3 minutes until the noodles are evenly coated with the sauce and heated through.
- Serve hot, and enjoy!