Spiced Singapore Noodles With Cauliflower Chicken Prawns Recipes

SPICED SINGAPORE NOODLES WITH CAULIFLOWER, CHICKEN & PRAWNS

Spiced Singapore noodles with cauliflower, chicken & prawns image

A lean Asian-style rice noodle stir-fry flavoured with soy, chilli and coriander and packed with vegetable goodness

Provided by Sarah Cook

Time 45m

Number Of Ingredients 12

Ingredients

juice ½ lemon
2 tbsp medium curry powder
300g cauliflower florets
100g skinless chicken breast , diced
100g spring onion , whites and greens separately sliced
200g white cabbage , cut into chunks
25g fresh red chilli , finely chopped
100g straight-to-wok fine rice noodle (we used Amoy)
50g raw peeled prawn , chopped
1 tbsp soy sauce
½ tsp golden caster sugar
5g coriander leaves

Steps:

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.

Nutrition Facts : Calories 238 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 13 grams sugar, Fiber 10 grams fiber, Protein 26 grams protein, Sodium 1.7 milligram of sodium

SINGAPORE NOODLES

Singapore Noodles image

Here is a somewhat spicy curry dish of vermicelli noodles with a medley of veggies and shrimp, chicken, and pork. It's an Asian way to clear out the fridge.

Provided by Iron Chef Suzi-Q

Categories Meat and Poultry Recipes Pork

Time 30m

Yield 8

Number Of Ingredients 13

Ingredients

1 pound dry vermicelli pasta
2 skinless, boneless chicken breast halves - cut into strips
2 butterfly pork chops, thinly sliced
2 cloves garlic, crushed
3 tablespoons vegetable oil
½ onion, thinly sliced
2 carrots, thinly sliced
2 stalks celery, thinly sliced
½ (12 ounce) package frozen shrimp, thawed
1 cup bean sprouts
2 tablespoons soy sauce
3 tablespoons yellow curry powder
¼ cup water

Steps:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a deep skillet or fry pan, brown chicken, pork and garlic in the oil over medium-high heat.
Reduce heat to medium-low, and add the onion, carrots and water; cover and steam for 5 minutes. Stir in celery and shrimp. Cover and steam for 2 minutes.
Mix in the bean sprouts, curry powder and soy sauce; stir together until blended and hot, 4 to 5 minutes. Toss with noodles, and serve with the option of hot pepper sauce and soy sauce as condiments

Nutrition Facts : Calories 350.7 calories, Carbohydrate 46.2 g, Cholesterol 64.4 mg, Fat 8.2 g, Fiber 3.6 g, Protein 24.2 g, SaturatedFat 1.6 g, Sodium 309.9 mg, Sugar 3.7 g

CHICKEN SINGAPORE NOODLES

Chicken Singapore Noodles image

This is a recipe I came across from my friend's dad. When I tasted it and it tasted a lot like a hot pot dish I had at one of my Chinese friend's house. So I made some changes to it to make it my own.

Provided by CooksWithClass

Categories World Cuisine Recipes Asian Chinese

Time 45m

Yield 6

Number Of Ingredients 14

Ingredients

6 dry Chinese egg noodle nests
¼ cup peanut oil
6 cloves garlic, minced
2 tablespoons slivered fresh ginger
2 teaspoons crushed red pepper flakes
1 pound skinless, boneless chicken breast halves
⅓ cup green onions, chopped
⅔ cup julienned carrot
1 (8 ounce) can sliced water chestnuts, drained
2 (15 ounce) cans whole straw mushrooms, drained
¼ cup peanut butter
¼ cup oyster sauce
3 tablespoons curry powder
2 teaspoons soy sauce

Steps:

Bring a large pot of lightly-salted water to a rolling boil; add the egg noodle nests and return to a boil. Turn off the heat and let stand for 5 minutes; drain and set aside.
Heat the peanut oil in a wok over high heat. Stir in the garlic, ginger, and red pepper flakes; cook a few seconds until the garlic begins to turn golden. Add the chicken, green onions, and carrots. Cook and stir until the chicken is no longer pink, about 5 minutes. Stir in the water chestnuts, mushrooms, peanut butter, oyster sauce, curry powder, and soy sauce until the peanut butter has dissolved into the sauce.
Stir the noodles into the chicken mixture; cover and reduce heat to warm or very low. Let stand 10 to 15 minutes for the noodles to absorb some of the sauce.

Nutrition Facts : Calories 412.7 calories, Carbohydrate 41.9 g, Cholesterol 39 mg, Fat 18.3 g, Fiber 11.1 g, Protein 27.6 g, SaturatedFat 3.3 g, Sodium 814.8 mg, Sugar 3 g

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