Singapore noodles with prawns and curry powder
Thin rice noodles tossed with prawns, crunchy veg and a yellow curry kick. It is an all in one wok supper.
- Time25 min
- LevelEasy
- Costabout £2.60 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Soak the noodles in a bowl of just boiled water for 4 minutes, then drain well and toss with the sesame oil so they do not stick.
4 min - 2
Heat 1 tbsp sunflower oil in a wok over a high heat. Stir fry the prawns for 2 minutes until pink, then tip onto a plate.
2 min - 3
Add the rest of the oil. Stir fry the pepper and carrot for 3 minutes, then the garlic and curry powder for 30 seconds until fragrant.
3 min 30 s - 4
Add the noodles, tamari and 3 tbsp water. Toss with tongs for 2 minutes until the noodles are hot and golden yellow.
2 min - 5
Return the prawns with the beansprouts and spring onions and toss for 1 minute. Serve straight away.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.