I have a couple of Dishes that I always cook for myself be it every week or at least every other week and this recipe is one of them. I love eating all types of Asian cuisine but this is a great one to do if you don’t want to break the bank balance and order a takeaway.
You may not have all the store cupboard ingredients in at first, but once you do have them in, you can use them for other recipes I will be doing or have already created, so they won’t go to waste and will last for a long time.
This dish can be cooked in 10 minutes (15 if you include the prep), it’s a super quick, simple recipe that has lots of flavour in there of you.
If you are one of these people that when you order a Chinese takeaway you choose a chow mien dish and then put curry sauce on top of it, well this is the one for you!
This recipe can be cooked at any time of year and also is so great for using up any odd bits of vegetables you have in the fridge. Perfect for a Friday or Saturday before you do a shop for the next week ahead.
A Frugal takeaway made at home… A “Fake-away”
Singapore stir-fried noodles with King Prawns:
( Serves 2 approximately)
- A good handful of king prawns ( I normally would say at least 8 per person but I love Prawns!) I tend to buy a 225g frozen packet of raw or cooked ones as they are more economical. Just defrost thoroughly first.
- 1/2 250g pack of Singapore noodles ( thin type )( I buy mine from Wang Fung Hong in Leicester)
- 2 tbsp Rapeseed oil or groundnut oil
- 2 Cloves of garlic chopped finely
- Thumbsize nail amount of fresh Ginger grated or chopped fine
- half a red chilli chopped finely
- 1 small onion sliced
- 2-3 Chestnut mushrooms or shitake sliced
- 1 small carrot sliced thinly
- 1/2 red pepper sliced lengthways
- 1/2 yellow pepper sliced lengthways
- 1/4 celery stick sliced thinly on an angle
- 2-3 Chinese leaves sliced or you could use pak choi or even both( Again mine are from Wang Fung Hong in Leicester)
- A good handful of Bean sprouts ( Wang Fung Hong as they are in bigger packs )
- 2-3 spring onions sliced diagonally
- small handful of chopped coriander to finish
(Stir fry sauce):
1 tbsp light soy sauce ( Wang Fung Hong )
1 tbsp oyster sauce ( Wang Fung Hong )
1/4 chicken stock pot
1 tbsp Chinese hot and spicy curry sauce concentrated paste ( Mine was from Wang Fung Hong ) you can use a mild or medium curry powder if you can’t find
pinch of caster sugar
150 ml of water
* Cook noodles to packet instructions and rinse under cold water to cool, if you don’t, they stick.
- In a wok add your oil and start to fry off your sliced onion, celery, carrot and mushrooms for a minute or two until starting to colour and soften.
- Add your Garlic, ginger and chilli but be careful not to burn, stir and then add in the sliced peppers, and stir for about another minute.
- Then add in your prawns, chinese leaves or pak choi or both and continue to toss the ingredients around the wok.
- Start to add in your sauces i.e. soy, oyster, chicken stock and just make a little area by moving the veg away in the wok and pop in your curry paste, using a spoon stirr in the paste, add water and start to coat all the veg.
* Add in your noodles, stir, add then spring onions and coriander plus if it needs a little extra of any sauces. Serve in a bowl and enjoy.