recipes

Singapore Noodles with Prawns

  • MEAL TYPE Main meal
  • PREPARATION 10 minutes
  • COOKING 10 minutes
  • SERVES 4

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Method

  • Place noodles in a bowl, pour over boiling water and allow to stand for 1 minute. Drain. Combine 1/4 cup stock with cornflour and kecap manis and set aside.
  • Place remaining stock in a wok or large frying pan and cook garlic, chilli and carrot for 2 minutes. Add prawns and cook for 3 minutes or until just cooked through. Add cornflour mixture, noodles, wom bok, bean sprouts, peanuts and coriander leaves. Stir well until all ingredients are heated through. Serve with wedges of lemon or lime if desired.

Ingredients

350g fresh Singapore or Hokkien noodles
375ml Campbell's Real Stock - Fish
2 teaspoons corn flour
2 tablespoons kecap manis (sweet soy sauce)
1 clove garlic, chopped
1 large red chilli, seeded and chopped
2 carrots, cut into sticks
250g frozen peeled prawns
100g wombok (Chinese Cabbage), shredded
100g bean sprouts
1/4 cup chopped peanuts
1/2 cup coriander leaves

 

 

 

 

·     Place noodles in a bowl, pour over boiling water and allow to stand for 1 minute. Drain. Combine 1/4 cup stock with cornflour and kecap manis and set aside.

·     Place remaining stock in a wok or large frying pan and cook garlic, chilli and carrot for 2 minutes. Add prawns and cook for 3 minutes or until just cooked through. Add cornflour mixture, noodles, wom bok, bean sprouts, peanuts and coriander leaves. Stir well until all ingredients are heated through. Serve with wedges of lemon or lime if desired.

Handy Hint

Moist & Savoury Stuffing

Use Campbell's Real Stock instead of water when preparing your favourite stuffing mixture. Substitute and even amount of Campbell's Real Stock for water.

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