Name: Singapore noodles
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 350 gram packet chow mein noodles; 2 tablespoon vegetable oil; 2 clove garlic, crushed; 1 medium carrot, cut into thin matchsticks; 2 cup shredded red cabbage; 2 celery sticks, sliced diagonally; 1 tablespoon mild curry powder; 1/3 cup light soy sauce; 1/2 cup chicken stock; 1 tablespoon brown sugar; 100 gram small cooked prawns; 1/2 small barbecued chicken, skin and bones removed, thickly shredded; 2 green onions, thinly sliced diagonally

Singapore noodles

A low-fat, low-calorie Asian stir-fry packed with chicken and prawns and flavoured with teriyaki. You'll be dying to get your chopsticks into these aromatic Singapore noodles.

Serves 4

Prep

15M

Cook

10M

Total

25M

Ingredients

350 gram packet chow mein noodles

2 tablespoon vegetable oil

2 clove garlic, crushed

1 medium carrot, cut into thin matchsticks

2 cup shredded red cabbage

2 celery sticks, sliced diagonally

1 tablespoon mild curry powder

1/3 cup light soy sauce

1/2 cup chicken stock

1 tablespoon brown sugar

100 gram small cooked prawns

1/2 small barbecued chicken, skin and bones removed, thickly shredded

2 green onions, thinly sliced diagonally

Method

1.In a medium heatproof bowl, soak noodles in boiling water 2-3 minutes; stir to separate strands. Drain.

2.Meanwhile, heat a wok or large frying pan over moderately high heat. Add oil; swirl to coat surface. Add garlic, carrot, cabbage and celery. Stir-fry 2 minutes, or until softened. Add curry powder; stir-fry 1 minute, or until fragrant.

3.Add noodles, soy sauce, stock and sugar to wok. Stir-fry 2-3 minutes, or until heated. Add prawns, chicken and onion; toss until well combined and heated. Spoon into bowls. Serve.