Description
Nourishing Singapore-style noodles with king prawns and edamame
Ingredients
Scale
- 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