Originating from Hong Kong, this vibrant noodle dish is a crowd-pleaser in any foodservice setting. Packed with fresh vegetables and protein, our take features succulent prawns and sweet green peas, adding a delightful balance of flavour. The best part about Singapore noodles is their versatility – it can easily be tailored to meet dietary preferences, whether vegetarian or vegan, making it a perfect addition to any menu.
Ingredients
- 200g Double Phoenix vermicelli rice noodles (161627)
Sauce
- 1 tablespoon curry powder
- 1 tablespoon shaoxing wine
- 1 tablespoon light soy sauce
- 1 ½ tablespoons oyster sauce
- 2 tablespoons water
- 2 teaspoons Yeo’s Sesame Oil (166821)
- 2 cloves garlic, minced
- 1 ½ teaspoons sugar
Noodles
- 250g raw prawns, shelled, deveined and sliced into thirds
- 2 eggs, lightly beaten with a pinch of salt and dash of water
- ½ an onion, sliced
- 1 carrot, julienned
- ½ red capsicum, julienned
- 3 spring onions, julienned
- ½ cup Edgell frozen peas, defrosted (320)
- 2 tablespoons peanut oil
- Salt, to taste
To serve
- Extra spring onions, sliced
Method
- To prep the noodles
Place them into a bowl and cover with hot water. Let them sit for a couple of minutes, then gently break them apart with a fork. Leave to soften for an additional 10 minutes. Drain and set aside.
2. To make the sauce
Combine all ingredients in a small bowl and stir well. Set aside.
3. To make the noodles
Heat half of the peanut oil in a frying pan over medium-high heat. Add the eggs, allow to set slightly, before breaking into pieces with a spatula. Once cooked through, remove from pan and set aside.
Add the prawns to the same pan and cook for 2-3 minutes, with a pinch of salt. Remove from pan and set aside.
Add the remainder of the oil to the pan and sauté onions until slightly softened. Add the remaining vegetables and cook for a further 3-4 minutes. Return the prawns and egg to the pan, followed by the noodles. Spread the noodles evenly across the pan, pour sauce over and mix really well.
4. To serve
Arrange the noodles in bowls and top with extra sliced spring onions.
