Spiced Singapore noodles with cauliflower, chicken & prawns
By Sarah Cook
A lean Asian-style rice noodle stir-fry flavoured with soy, chilli and coriander and packed with vegetable goodness
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Prep:15 mins
Cook:30 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 238
-
fat 3g
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saturates 1g
-
carbs 25g
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sugars 13g
-
fibre 10g
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protein 26g
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salt 1.7g
Ingredients
- juice ½ lemon
- 2 tbsp medium curry powder
- 300g cauliflower florets
- 100g skinless chicken breasts, diced
- 100g spring onions, whites and greens separately sliced
- 200g white cabbages, cut into chunks
- 25g fresh red chillies, finely chopped
- 100g straight-to-wok fine rice noodles (we used Amoy)
- 50g raw peeled prawns, chopped
- 1 tbsp soy sauce
- ½ tsp golden caster sugar
- 5g coriander leaves
Method
Heat oven to 180C/160C fan/gas 4. Line a baking tray with baking parchment. Mix the lemon juice with ½ tbsp of the curry powder and toss with the cauliflower on the baking tray. Roast for 25-30 mins until tender and slightly golden.
Heat a non-stick wok or frying pan and add the chicken, spring onion whites, cabbage, red chilli, remaining curry powder and a splash of water. Fry, adding splashes of water if it starts sticking or looking dry, until the chicken is cooked through and the cabbage is softening. Add the noodles, prawns, soy sauce and sugar, and fry for another few mins until piping hot and the prawns are cooked. Scatter over the spring onion greens, roasted cauliflower and coriander leaves, and serve.
