Singapore noodles with prawns

This low-fat, low-calorie version of your favourite stir-fried takeaway will be ready in 20 minutes and is packed with prawns and plenty of flavour

  • Prep:10 mins
    Cook:10 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 411
  • fat 10g
  • saturates 2g
  • carbs 54g
  • sugars 10g
  • fibre 6g
  • protein 23g
  • salt 2.6g


  • 2 nests thin vermicelli rice noodles
  • 1 tbsp light soy sauce
  • 1 tbsp oyster sauce
  • 2 tsp mild curry powder
  • 1 tbsp sesame oil
  • 1 garlic clove, chopped
  • 1 red chilli, thinly sliced (deseeded if you don't like it too hot)
  • thumb-sized piece ginger, grated
  • 1 medium onion, sliced
  • 1 red pepper or yellow pepper, cut into thin batons
  • 4 spring onions, cut in half lengthways then into batons
  • 8 raw king prawns
  • 1 large egg, beaten
  • coriander leaves, to serve


  1. Soak the rice noodles in warm water for 5 mins until softened but still al dente. Drain and set aside.

  2. In a small bowl, mix together the soy, oyster sauce and curry powder.

  3. In a large wok, add half the oil and fry the garlic, chilli and ginger until golden, about 2 mins. Add the remaining oil, onion, pepper, spring onions, prawns and noodles and stir-fry for a few mins. Push everything to one side, add the egg and scramble. Add the soy sauce mixture, toss again for a few more mins, then remove from the heat. Sprinkle over the coriander leaves before serving.

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