Singapore Noodles by Kwanghi Chan
  • Difficulty: Easy
  • Category:
Servings: 4 yield(s)
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Ingredients
  • 400 g thin rice noodles
  • 4 tbsp Donegal Rapeseed Oil infused with Curry
  • 3 cloves of garlic, minced
  • 1 medium onion, thinly sliced
  • 100 g beansprouts
  • 100 g peas or green beans
  • 200 g cooked prawns
  • 100 g bacon or ham, diced
  • 1 tbsp curry powder
  • 2 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 1 tsp sugar
  • salt and pepper, to taste
Instructions
  1. 1. Soak the rice noodles in a bowl of cold water for about 10 minutes until they are soft. Drain and set aside.
  2. 2. Heat the donegal rapeseed curry oil in a wok or large frying pan over high heat. Add the garlic and onion and stir-fry for 1 minute.
  3. 3. Add the beansprouts, greens and stir-fry for another 2 minutes.
  4. 4. Add the cooked prawns and stir-fry for 1 minute.
  5. 5. Add the curry powder and stir-fry for 1 minute.
  6. 6. Add the soaked rice noodles, soy sauce, oyster sauce, sugar, salt, and pepper, and stir-fry for 2-3 minutes until the noodles are evenly coated with the sauce and heated through.
  7. 7. Serve hot and enjoy!