Singapore noodles with prawns

Singapore noodles with prawns

Light, tasty and full of fruity falavours. What more could you want from this Asian inspired dish?

Prep time: 15 minutes

Cook time: 10 minutes

Servings: 4 people


  • 2tbsp vegetable oil
  • 3tbsp dry sherry
  • 3tbsp soy sauce
  • 1 red chilli, finely sliced
  • 225g can water chestnuts, drained and sliced
  • 600g pack straight to wok medium noodles
  • 200g jumbo king prawns
  • 1 red pepper, sliced
  • 4cm piece ginger, grated
  • 2tsp korma curry powder
  • 3 spring onions, chopped
  • 2 garlic cloves, crushed
  • 2 limes


Heat the oil in a large pan or wok and add the garlic, spring onions, curry powder and ginger.

Cook over a low heat for 1-2 minutes, then add the sliced pepper and prawns.

Fry for 1-2 minutes then turn up the heat and stir in the noodles. Heat through, then add the water chestnuts, chilli, soy and sherry.

Stir fry for a couple of minutes until heated through.

Squeeze juice of 1½ limes into pan just before serving and serve remaining half lime, cut into wedges, on the side.