singapore noodles

Preparation time 20 minutes Cooking time 15 minutes low-calorie cooking spray 500 g large raw tiger prawns, peeled and deveined 100 g lean rindless bacon, cut into small pieces 3 garlic cloves, crushed 1 teaspoon finely grated fresh root ginger 1 onion, thinly sliced 1 carrot, cut into matchsticks 200 g sugar snap peas, thinly sliced 50 g bean sprouts 1-2 tablespoons curry powder(medium or hot) 6 spring onions, thinly sliced diagonally 250 g dried fine stir-fry rice noodles, cooked according to the packet instructions and drained well about 2 tablespoons water 6 tablespoons dark soy sauce 3 tablespoons sweet chilli sauce 2 red chillies, deseeded and thinly sliced, to garnish salt and pepper Spray a large nonstick wok or frying pan with cooking spray and heat over a high heat. Add the prawns and bacon and stir-fry for 4-5 minutes until the prawns turn pink and the bacon is golden. Remove and keep warm.

Wipe out the pan with kitchen paper. Re-spray with cooking spray and heat over a high heat. Add the garlic and ginger and stir-fry for 30 seconds. Add the onion, carrot, sugar snap peas and bean sprouts and stir-fry for 2-3 minutes until soft, then add the curry powder and spring onions and cook, stirring, for 1 minute. Add the prepared noodles with the measuremen water and toss everything together. Stir in the soy sauce and sweet chilli sauce, season with salt and pepper and stir-fry for further minute. Return the prawns and bacon to the pan with their juices and toss through the mixture.

Divide the noodle mixture between 4 warmed shallow bowls, sprinkle with the chillies and serve with lime wedges.

For noodle& vegetable soup, divide200g(7oz)cooked dried fine egg noodles between4 warm soup bowls. Spray a nonstick wok with low-calorie cooking spray and heat until smoking. Add 1 tablespoon grated fresh root ginger an and thinly sliced red chilliand stir-fry for a few seconds. Add tablespoons Shaoxing rice wine and 1 litre (13/4 pints)vegetable stock and bring to a simmer. Add 200 g  thinly sliced shiitake mushrooms and julienned carrot. Season with 2 tablespoons light soy sauce and 1 teaspoon each of dark soy sauce and rice vinegar. Mix 1 tablespoon cornflour with tablespoons cold water, stir into the soup and cook for 2-3 minutes until slightly thickened. Stir in 50( oz)bean sprouts and 6 sliced spring onions and heat through Ladle over the noodles and serve.

qingquang

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