Singapore Noodles

Singapore Noodles

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About this recipe: Bring all your appetite to this delicious, fiery combination of seafood, bean sprouts and noodles stirred in a creamy coconut sauce.

Jan Cutler

Makes: 4 

  • 1 tbsp sunflower oil
  • 1 onion, finely chopped
  • 3 garlic cloves, crushed
  • 1 tbsp laksa (yellow Thai curry paste), or to taste
  • 400ml coconut milk
  • 250ml vegetable or fish stock, made with a stock cube
  • 200-250g rice noodles
  • 200g peeled raw tiger or king prawns
  • 4 spring onions, roughly chopped
  • 300g bean sprouts
  • 2 limes

Prep:10min  ›  Cook:12min  ›  Ready in:22min 

  1. Heat a frying pan with the oil, add the onion and garlic, and cook for 2 minutes, stirring frequently. Add the laksa or curry paste and fry for another 2 minutes, then stir in the coconut milk and stock. Bring to the boil, then simmer for 5 minutes.
  2. While the sauce is cooking, put the noodles into a large heatproof bowl, pour over enough boiling water to cover and leave to soak for 5 minutes or according to the pack instructions. Separate the noodles gently using a fork or chopsticks.
  3. Add the prawns to the sauce in the frying pan and cook, stirring frequently, for 3 minutes or until the prawns have turned pink. Stir in the green onions and bean sprouts. Squeeze the juice of one of the limes into the sauce. Taste and season. Quarter the other lime.
  4. Drain the noodles and divide among four serving bowls. Ladle over the prawn laksa and serve immediately, garnished with lime wedges.

Shopping tip

You can use fresh or frozen prawns for this recipe. There's no need to thaw them if frozen; cook for 4 minutes at step 3.

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