Want dinner in a hurry? These 10-minute Singapore-style noodles with prawns and edamame are perfect for you and your family!
Just like you, I have days when I want something tasty that cooks quickly! Singapore-style noodles are one of my go-to dishes. They’re a great way to up my vegetable intake, ready within 10 minutes and a crowd-pleaser because my whole family loves them!
I love my noodles very spicy, but as my kids can only handle spice in small quantities, I sprinkle bird’s eye chilli flakes on my portion once cooked.
As with most of my dishes, my Singapore-style noodles are pretty nutritious and much less greasy than takeaway options. I include edamame beans for plant-based protein and healthy fat, prawns (or shrimp for my American audience) for protein and essential minerals such as zinc and selenium, and a vegetable mix for fibre and antioxidants.
Just before I share the recipe, let’s explore in a bit of detail the
Nutritional Highlights of Singapore-style Noodles with Edamame and Prawns
Protein: essential for muscle mass retention, cell and tissue repair, immune and bone health. This bowl is a great source of quality protein, providing 31.8g of protein per serving.
Fibre: crucial for digestive health. It promotes satiety and can aid weight loss. This recipe is rich in fibre, providing 11.1g per serving or 44% of the recommended daily intake (RDI) for adults in the UK.
Folates: crucial for DNA and RNA production and repair and prevents DNA changes that may cause cancer. It works with vitamin B12 to make haemoglobin in red blood cells and prevents anaemia. The recommended folate intake is 200 micrograms (mcg) per day for adults. However, if you’re a woman in her reproductive years intending to become pregnant or already pregnant, you need at least 400 mcg per day. This bowl is an excellent source of folate, proving 360 mcg per serving or 180% RDI.
Vitamin B12: crucial for red blood cell production and to maintain a healthy nervous system. This bowl is an excellent source of vitamin B12, providing 1.8 mcg per serving or 74% RDI
Selenium: essential for thyroid and immune health. This bowl is an excellent source of selenium, providing 26.8 mcg or 49% RDI
How to Cook
Ingredients
- 160g (4 nests) vermicelli rice noodles
- 2 large spring onions, chopped
- 1 large garlic clove, finely minced
- 2 medium red bell peppers, thinly sliced
- 2 medium green bell peppers, thinly sliced
- ½ inch ginger, finely chopped
- 1 tablespoon mild curry powder
- 320g cooked edamame
- 400g raw king prawns, shelled and deveined
- 2 large eggs
- 4 teaspoons, olive oil
- 1 tablespoon sesame oil
- 1 tablespoon chopped coriander (optional)
Method
- Put the noodles in a large Pyrex dish or heatproof bowl. Cover with boiling water and leave to soak for 3-5 minutes until softened but still al dente. Drain and set aside.
- Heat one teaspoon of olive oil in a frying pan. In a medium bowl, whisk eggs with a pinch of salt, then tip into the frying pan and stir to scramble. Tip into a clean bowl and set aside.
- Heat one teaspoon of olive oil in a large non-stick frying pan or wok. Add the prawns and fry until pink and slightly caramelised, then set aside
- Add the remaining olive oil into the same frying pan or wok, then fry the spring onions, garlic, ginger and curry powder for two minutes. Then tip in peppers, edamame and noodles. Stir fry for three minutes, then add scrambled eggs and sesame oil. Season with a pinch of salt, then take the pan off the heat.
- Divide noodles into four bowls and garnish with chopped coriander and chilli flakes for heat if you desire.
- Enjoy
Singapore-style Noodles with Edamame & Prawns
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: Serves 4
- Category: Lunch/Dinner
- Method: Stir-fry
Description
Nourishing Singapore-style noodles with king prawns and edamame
Ingredients
- 160g (4 nests) vermicelli rice noodles
- 2 large spring onions, chopped
- 1 large garlic clove, finely minced
- 2 medium red bell peppers, thinly sliced
- 2 medium green bell peppers, thinly sliced
- ½ inch ginger, finely chopped
- 1 tablespoon mild curry powder
- 320g cooked edamame
- 400g raw king prawns, shelled and deveined
- 2 large eggs
- 4 teaspoons, olive oil
- 1 tablespoon sesame oil
- 1 tablespoon chopped coriander (optional)
Instructions
- Put the noodles in a large Pyrex dish or heatproof bowl. Cover with boiling water and leave to soak for 3-5 minutes until softened but still al dente. Drain and set aside.
- Heat one teaspoon of olive oil in a frying pan. In a medium bowl, whisk eggs with a pinch of salt, then tip into the frying pan and stir to scramble. Tip into a clean bowl and set aside.
- Heat one teaspoon of olive oil in a large non-stick frying pan or wok. Add the prawns and fry until pink and slightly caramelised, then set aside
- Add the remaining olive oil into the same frying pan or wok, then fry the spring onions, garlic, ginger and curry powder for two minutes. Then tip in peppers, edamame and noodles. Stir fry for three minutes, then add scrambled eggs and sesame oil. Season with a pinch of salt, then take the pan off the heat.
- Divide noodles into four bowls and garnish with chopped coriander and chilli flakes for heat if you desire.
- Enjoy
Nutrition
- Serving Size: Per serving
- Calories: 564
- Sugar: 7.4g
- Sodium: 542mg
- Fat: 18g
- Saturated Fat: 3.1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 11.1g
- Protein: 31.8g
- Cholesterol: 114mg
