Singapore-Style Noodles
By OcadoLife
Published on 10 December 2021
This quick dinner doesn’t compromise on flavour with its zingy ginger and curried kick. The strips of chicken breast are marinated quickly in sesame oil, sweet chilli, soy and garlic before joining colourful, crunchy veg in the wok. Ready in just 20 minutes it's a real midweek winner of a dish. Time and servings
20 minsTotal time
4Servings
5 minsPrep time
15 minsCooking time
Ingredients
- 2 tbsp of groundnut oil
- 1 clove of garlic, grated
- 25 g of fresh root ginger, peeled and grated
- 2 tbsp of soy sauce
- 1.5 tbsp of curry powder
- 1.5 tbsp of rice vinegar
- 2 large of chicken breasts, thinly sliced
- 1 medium of red onion, peeled and cut into half moons
- 2 small of red peppers, sliced
- 4 whole of carrots, peeled and sliced into thin batons
- 4 spring onions, thinly sliced
- 360 g of raw king prawns
- 600 g of cooked rice noodles
- 2 tbsp of coriander leaves
- 1 red chilli, finely chopped
- 1.5 tbsp of sesame seed oil
- 3 tbsp of sweet chilli sauce
Method
Step 1
Start by mixing together the sesame oil, sweet chilli sauce, garlic, ginger, soy sauce, curry powder and rice vinegar in a bowl. Add the chicken to this and leave to marinate while you prepare the vegetables.Step 2
Place a large wok onto a medium heat with 2tbsp oil, throw in the chopped red onion, peppers, carrots and spring onions. Keep everything moving round the wok for 2 mins to cook.Step 3
Push the veg to the side of the wok and add the marinated chicken (saving any remaining marinade for later). Keep the chicken moving until cooked, and then throw in the prawns. Stir everything together and carry on stirring until the prawns turn pink.Step 4
Now add the remaining marinade to the pan with the noodles; mix really well so that everything gets a good coating of sauce and the noodles are piping hot.Step 5
Serve into bowls, scatter over the chopped coriander and some fresh chilli.