Singapore Noodles with Prawns

    22 min

    This is a fiery combination of seafood, bean sprouts and noodles stirred in a creamy coconut sauce. A laksa or Thai curry paste makes short work of a curry that supplies an authentic flavour without lots of preparation. Delicious!

    1 person made this

    Serves: 4 

    • 1 tbsp sunflower oil
    • 1 onion, finely chopped
    • 3 garlic cloves, crushed
    • 1 tbsp laksa paste or yellow Thai curry paste, or to taste
    • 400ml coconut milk
    • 250ml vegetable or fish stock, made with a stock cube
    • 200-250g rice noodles
    • 200g peeled raw tiger or king prawns
    • 4 spring onions, roughly chopped
    • 300g bean sprouts
    • 2 limes

    Prep:10min  ›  Cook:12min  ›  Ready in:22min 

    1. Heat a wok or frying pan with the oil, add the onion and garlic, and cook for 2 minutes, stirring frequently. Add the laksa or curry paste and fry for another 2 minutes, then stir in the coconut milk and stock. Bring to the boil, then simmer for 5 minutes.
    2. While the sauce is cooking, put the noodles into a large heatproof bowl, pour over enough boiling water to cover and leave to soak for 5 minutes or according to the pack instructions. Separate the noodles gently using a fork or chopsticks.
    3. Add the prawns to the sauce in the wok or frying pan and cook, stirring frequently, for 3 minutes or until the prawns have turned pink. Stir in the spring onions and bean sprouts. Squeeze the juice of one of the limes into the sauce. Taste and season. Quarter the other lime.
    4. Drain the noodles and divide among four serving bowls. Ladle over the prawn laksa and serve immediately, garnished with lime wedges.

    Shopping tip

    You can use fresh or frozen prawns for this recipe. There's no need to thaw them if frozen; cook for 4 minutes at step 3.

    …another idea

    Thai noodles with monkfish Heat a wok or frying pan with 1 tbsp sunflower oil. Add 1 1/2 tbsp Thai green curry paste and stir-fry for 2 minutes. Stir in 400ml coconut milk and 250ml vegetable stock, made with a stock cube. Bring to the boil and simmer for 5 minutes. Add 250g halved French beans and simmer for 5 minutes. Add 300g diced monkfish and simmer for 5 minutes or until cooked through. Taste and season. Meanwhile, cook 350g fresh Chinese or Thai egg noodles in boiling water for 1 minute, or according to the pack instructions. Drain and divide among four serving bowls. Ladle over the sauce and serve.

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