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

Ingredients

Instructions

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.

Nutrition