Seafood Singapore noodles
5
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
You don’t have to travel far for authentic Asian flavour. With just a hint of spice, this simple seafood dish will be a hit with the whole family
Ingredients
Fresh Singapore noodles
350 g
Peanut oil
2 tsp
Ling, raw
300 g, (or other firm white fish)
Raw peeled prawns
500 g
Brown onion
1 medium, thinly sliced
Fresh ginger
2 tsp, grated
Garlic
2 clove(s), crushed
Red capsicum
1 large, thinly sliced
Carrot(s)
1 large, cut into matchsticks
Celery
1 stick(s), (stick), thinly sliced
Chinese cabbage (wombok)
1½ cup(s)
Curry powder
1 tbs, (mild)
Frozen green peas
½ cup(s)
Soy sauce
1½ tbs, (salt-reduced)
Green shallot(s)
4 individual, thinly sliced
Instructions
1
Place noodles in a large heatproof bowl and cover with boiling water. Soak for 2–3 minutes or until softened. Separate noodles with a fork. Drain. Rinse under cold water. Drain.
2
Meanwhile, heat a wok over high heat. Add half the oil and heat for 30 seconds. Stir-fry fish and prawns for 2–3 minutes or until just cooked through. Transfer to a plate.
3
Reheat wok over high heat. Add remaining oil and heat for 30 seconds. Stir-fry onion, ginger and garlic for 3–4 minutes or until onion has softened. Add capsicum, carrot, celery and wombok and stir-fry for 4–5 minutes or until vegetables are tender. Add curry powder and stir-fry for 1 minute or until fragrant.
4
Add noodles, peas, soy sauce and half the shallots. Stir-fry for 2–3 minutes or until heated through. Return fish and prawns to wok and stir-fry for 1–2 minutes or until heated through. Serve Singapore noodles topped with remaining shallots.
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