Originally from Hong Kong, these noodles are packed with Singaporean flavours. Add jumbo prawns and stir-fried veg and sizzle, toss, serve, done!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||2 g||6.9 g|
|Protein||9.8 g||34.9 g|
|Salt||1.09 g||3.89 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps
Wash your fruit and veg
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)
Now let's get started!
Boil a kettle
Heat a large, wide-based pan (preferably non-stick with a matching lid), with a generous drizzle of vegetable oil over a medium-high heat
Deseed the yellow pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips
Trim, then chop the spring onion whites into batons and set the green parts aside for later
Chop the Tenderstem broccoli in half (chop them in one bunch for speed!)
Once the pan is hot, add the ginger & garlic paste, spring onion batons, chopped Tenderstem broccoli and sliced yellow pepper with a generous splash of boiled water
Add the soy sauce and curry powder and cook, covered, for 2 min or until the vegetables are starting to soften
Meanwhile, add the fine egg noodles to a large bowl, cover with boiled water until fully submerged, stirring to separate the noodles
Set aside to soak for 4 min, or until softened
While the noodles soak, finely slice the red chilli[es]
Slice the reserved spring onion greens finely
Once the vegetables are starting to soften add the jumbo king prawns to the pan
Cook, covered for 3-4 min further, or until the vegetables are tender with a bite and the jumbo prawns are cooked through (opaque)
While the prawns are cooking, drain the softened noodles, reserving 1 cup of the starchy noodle water
Add the noodles to the pan with the toasted sesame oil and 3-4 tbsp [5-6 tbsp] of the reserved noodle water
Stir it all together until well coated – these are your jumbo prawn Singapore noodles
Set the jumbo prawn Singapore noodles in the centre of the table, ready to share
Garnish with the sliced red chilli and sliced spring onion greens and let everyone dig in