World Cuisine

Singapore Rice Noodles

cook 20 mins
Tags: Spicey
  • 250 g (8 oz) dried rice noodles
  • 4 tablespoons vegetable oil
  • 500 g (1 lb) raw peeled tiger prawns
  • 100 g (3 1/2 oz) bacon lardons
  • 3 garlic cloves, crushed
  • 1 red chilli, thinly sliced, plus extra to garnish
  • 1 teaspoon grated fresh root ginger
  • 1 onion, thinly sliced
  • 1 large carrot, peeled and cut into thin sticks
  • 200 g (7 oz) sugarsnap peas, thinly sliced
  • 50 g (2 oz) bean sprouts
  • 6 spring onions, finely sliced diagonally
  • 1–2 tablespoons medium or hot curry powder
  • 2 tablespoons water
  • 6 tablespoons dark soy sauce
  • pepper
  • lime wedges, to serve
  • Cook the noodles following the packet instructions, then drain and set aside.
  • Heat 2 tablespoons of the oil in a large wok or frying pan until hot, add the prawns and lardons and stir-fry over a high heat for 4–5 minutes or until the prawns turn pink and the bacon is lightly golden. Use a slotted spoon to transfer the prawns and bacon to a plate and keep warm. Rinse out the wok or pan and wipe dry with kitchen paper.
  • Heat the remaining oil in the wok or pan until hot, add the garlic, red chilli and ginger and stir-fry over a high heat for 30 seconds or until lightly browned, then add the onion and vegetables and stir-fry for a further 3–4 minutes until just beginning to soften, then add the curry powder and continue to stir for a further 1 minute.
  • Add the drained noodles and measurement water and toss well, then stir in the soy sauce, season with pepper and stir-fry for 1 minute. Toss the prawns and bacon through the mixture and heat through until piping hot.
  • Divide the noodles into warm shallow bowls or plates, scatter with extra sliced red chillies and serve with lime wedges to squeeze over.
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