Singapore noodles with shrimps & Chinese cabbage

Name: Singapore noodles with shrimps & Chinese cabbage
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Chinese, Asian
Ingredients: 200 grams dried rice vermicelli or 3 x 150g Straight to Wok rice noodles; 1 Tbsp sunflower oil; 1 teaspoon chopped ginger; 1 Tbsp hot curry powder; 1 Chinese cabbage, cut into 1cm slices; 1 carrot, very thinly sliced; 150 milliliters hot chicken stock; 1 teaspoon brown sugar; 2 teaspoons vinegar (any will do); 400 grams cooked, peeled prawns; 140 grams beansprouts; 1 bunch spring onion, thinly sliced; 1 serving Oriental chilli oil, (look for one that contains shrimp paste), to serve); 1 serving soy sauce, to serve

The recipe Singapore noodles with shrimps & Chinese cabbage could satisfy your Chinese craving in around 15 minutes. This recipe makes 4 servings with 445 calories, 28g of protein, and 10g of fat each. This recipe covers 32% of your daily requirements of vitamins and minerals. A mixture of carrot, spring onion, brown sugar, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as a rather pricey main course. It is a good option if you're following a dairy free and pescatarian diet. Users who liked this recipe also liked Chinese Cabbage Stir-Fry with Rice Noodles, Pork, and Cilantro, Singapore Noodles, and Singapore Noodles.

Instructions

If using dried noodles, place in a heatproof bowl, cover with boiling water and leave to soak for 5 mins, or follow the pack instructions.

Ingredients you will need

Pasta

Water

Equipment you will use

Bowl

Drain well.

Meanwhile, heat the oil in a wok and stir-fry the ginger for 1 min.

Ingredients you will need

Ginger

Cooking Oil

Equipment you will use

Wok

Add the curry powder and cook for 1 min more.

Ingredients you will need

Curry Powder

Add the cabbage and carrot and stir-fry for 2 mins.

Ingredients you will need

Cabbage

Carrot

Mix together the stock, sugar and vinegar and add to the pan with the prawns, beansprouts and drained noodles. Cook until piping hot, then stir through the spring onions, divide between bowls and serve with a splash of chilli oil and soy sauce.

Ingredients you will need

Spring Onions

Bean Sprouts

Soy Sauce

Pasta

Vinegar

Chili Pepper

Shrimp

Stock

Sugar

Cooking Oil

Equipment you will use

Bowl

Frying Pan

Equipment

Bowl

Wok

Frying Pan

Ingredients

Servings:

200grams

dried rice vermicelli or 3 x 150g Straight to Wok rice noodles 1Tbsp

sunflower oil 1teaspoon

chopped ginger 1Tbsp

hot curry powder 1

Chinese cabbage, cut into 1cm slices 1

carrot, very thinly sliced 150milliliters

hot chicken stock 1teaspoon

brown sugar 2teaspoons

vinegar (any will do)400grams

cooked, peeled prawns 140grams

beansprouts 1bunch

spring onion, thinly sliced 1serving

Oriental chilli oil, (look for one that contains shrimp paste), to serve)1serving

soy sauce, to serve

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian can be paired with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Gabrielskloof Chenin Blanc. It has 4.4 out of 5 stars and a bottle costs about 20 dollars.