Easy Food Recipes and Cooking - Singapore-Style Chilli Prawn Noodles
Serves 4-6
300g egg noodles
2 tbs rice bran or sunflower oil, plus extra to drizzle
2 tbs cornflour
1/3 cup (80ml) tomato sauce (ketchup)
1/4 cup (60ml) soy sauce
1 tbs brown sugar
6 garlic cloves, crushed
1 tbs finely grated ginger
400g peeled, deveined (tails intact) green prawns
1/3 cup (1009) sweet chilli sauce
1 tbs lime juice, plus wedges to serve
100g baby spinach leaves
3 spring onions, shredded
1/2 bunch coriander, leaves chopped
Cook the noodles according to packet instructions and drain. Toss with a little oil. Meanwhile, dissolve cornflour in 2 tbs water, then combine with tomato sauce, soy sauce, sugar and an extra 2/3 cup (165ml) water in a bowl.
Heat oil in a wok over medium-high heat. Cook garlic and ginger 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 and spinach, then stir-fry for 2 minutes or until noodles are warmed through and spinach has wilted. Serve with spring onion, coriander and lime wedges.