Healthy Singapore Noodles
These noodles have it all - healthy, spicy, flavour-packed and quick to make, they're sure to be a midweek staple
Method
Based on 4 servings, adjust as needed.
Step 1
Pour boiling water over the noodles and leave to soften. Meanwhile, heat half the oil in a large non-stick wok and stir-fry all the vegetables, except the beansprouts with the onions, garlic, chilli and ginger until softened.
Step 2
Tip the veg onto a plate, add the rest of the oil to the wok, then briefly stir-fry the chicken until just cooked, around 5-6 minutes. Set aside with the vegetables and add the curry paste to the pan. Stir-fry for a few secs then add 150ml water and the soy sauce. Allow to bubble then add the drained, softened noodles and beansprouts, and toss together to coat.
Step 3
Return the vegetables, chicken and the cooked prawns to the wok with the coriander and spring onions. Toss well over the heat and serve with lime wedges.
- Ingredients
- Based on 4 servings
-
2 Garlic Cloves, peeled and sliced 1x Sainsbury's Garlic -
1 Red Chilli, deseeded and chopped 1x Sainsbury's Red Chillies 65g -
4 Spring Onions, shredded 1x Sainsbury's Spring Onions Bunch 100g -
35g Madras Curry Paste 1x Patak's Madras Paste Pots 2 x 70g -
200g Baby Corn and Mange Tout, cut lengthways 1x Sainsbury's Baby Corn & Mange Tout 200g -
150g Atlantic Cooked Prawns 1x Sainsbury's Peeled Coldwater Prawns MSC 150g -
225g Medium Egg Noodles 1x Mama Instant Rice Noodles 225g -
1 Red Pepper, deseeded, quartered then cut into strips 1x Sainsbury's Red Pepper -
300g Skinless Chicken Breasts, sliced 1x Sainsbury's British Fresh Chicken Breast Fillets Skinless & Boneless 320g -
2 tsp Soy Sauce 1x Sainsbury's Dark Soy Sauce 150ml -
100g Beansprouts 1x Sainsbury's Beansprouts 300g -
15g Coriander, chopped 1x Sainsbury's Fresh Packed Bunch Coriander 30g -
1 Lime, wedges, for squeezing 1x Sainsbury's Limes -
2 tbsp Sunflower Oil 1x JS Sunflower Oil 1L -
1 tbsp Ginger, peeled and finely chopped 1x Sainsbury's Root Ginger Loose