Seafood Singapore noodles
Fresh Singapore noodles
300 g, (or other firm white fish)
500 g, (500g peeled, tails intact)
1 medium, thinly sliced
2 tsp, grated
2 clove(s), crushed
1 large, thinly sliced
1 large, cut into matchsticks
1 individual, (stick), thinly sliced
Chinese cabbage (wombok)
1 tbs, (mild)
Frozen green peas
1½ tbs, (salt-reduced)
4 individual, thinly sliced
- 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.
- 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.
- 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.
- 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.