Singapore-Style Chilli Prawn Noodles
This was seriously yummy!
An easy, tasty dish made even easier by my new toy…the V5 power (Borner mandolin or slicer)
That’s right….it slices, it dices, it chops, and that’s not all…it shreds as well! (think crazily-excited voice saying all of this!)
Yes, I was suckered into buying one of these mandolins while at my local homewares store on the weekend. I had an old mandolin which was cheap and nasty so I never used it, but I have used this one every day since buying it and know I will get a lot of use out of it in time to come. Especially as it dices onions REALLY well!
My new gadget made dinner so much easier as it julienned most of these vegetables in no time at all…
Enough about my new toy. This is my second last blog from this month’s delicious magazine, although there are several recipes I still want to try when this month is over.
Delicious magazine includes a ‘daily special’ section each month where a weeks worth of meals are suggested and this dish is from Thursday. My recent Dill and Mustard Salmon with Beetroot Slaw post was Wednesday’s suggested meal.
Given that this is a weekday meal, it needs to be quick and easy, which it was. My only gripe is that there weren’t enough vegetables included, so I added what we had in the fridge – carrot, celery, red capsicum, broccoli, and swapped the spinach in the recipe for kale. I also swapped the Singapore noodles for soba noodles as that is what I had in the cupboard.
This was a good sized, filling meal that wasn’t heavy, I guess due to all the vegetables I added. The sauce, a combination of tomato sauce, soy sauce, sweet chilli sauce and lime juice with cornflour to thicken it, is really tasty. This is another great meal to go on our favourites list! Thanks delicious magazine 🙂
Singapore-Style Chilli Prawn Noodles (my version)
- 90g soba noodles (see photo below) – for a gluten free option use 100% buckwheat soba noodles or rice noodles
- 1 tablespoon rice bran oil
- 4 garlic cloves, crushed
- 1 large or 2 small carrots, finely julienned
- 1 small head of broccoli cut into florets (approx. 1 1/2 cups)
- the stalk from the broccoli, finely julienned (approx. 1 cup)
- 1 stalk celery, finely julienned (or a small zucchini)
- 1/3 cup julienned red capsicum
- 1/4 bunch curly kale, washed well and finely chopped (approx. 2 generous cups)
- 1 tablespoon gluten free cornflour
- 2 tablespoons tomato sauce
- 1 1/2 tablespoons salt reduced soy sauce
- 2 teaspoons finely grated ginger
- 1 long red chilli, deseeded and chopped
- 200g peeled, deveined (tails intact) green prawns (approx. 400g with shells)
- 2 tablespoons (50g) sweet chilli sauce
- 2 teaspoons lime juice, plus wedges to serve optional
- 2 spring onions, shredded
- 1/2 bunch coriander, stalks and leaves separated and chopped
- Cook the soba noodles in boiling water for 3 minutes, then drain, rinse with a little water and set aside. (If using other noodles, follow instructions on the packet to cook them)
- Meanwhile, dissolve cornflour in 1 tablespoon water, then combine with tomato sauce, soy sauce and an extra 1/3 cup (80ml) water in a bowl.
- Heat a wok over medium heat.
- Add 3 teaspoons of oil, 2 cloves of garlic, then the carrot, broccoli, celery, capsicum and kale.
- Cook for about 5 minutes, tossing regularly, until the vegetables start to soften, then remove from the wok and place in a bowl. Set aside and keep warm.
- Return wok to medium heat, when hot add 1 teaspoon of oil, remaining 2 cloves of garlic, ginger and chilli.
- Cook garlic, ginger and chilli for 1 minute or until fragrant.
- Add prawns and stir-fry for 1-2 minutes until they turn pink.
- Add sweet chilli sauce, lime juice and soy sauce mixture, and bring to the boil.
- Add noodles, vegetables, spring onions and coriander stalks, then stir-fry for 2 minutes or until everything has warmed through.
- Serve topped with coriander leaves (and lime wedges if using).