Singapore noodles is a spicy noodle dish that we love in our house.
- Juice of 1/2 lemon
- 2tbsp medium curry powder
- 300g cauliflower florets
- 1 chicken breast, diced
- 3 spring onions, sliced with green and white separated
- 200g white cabbage, cut into chunks
- 1 red chilli, finely chopped
- 100g noodles
- 50g prawns
- 1tbsp soy sauce
- 1/2tsp caster sugar
- 1tsp dried coriander
Preheat the oven to 180C and line a baking tray with baking paper. Mix the lemon juice with half the curry powder and toss with the caulifower. Bake on the tray for 30 minutes.
Heat you wok and stir-fry the chicken, spring onion whites, cabbage, chilli, the rest of the curry powder and some water. When the chicken is cooked through add the noodles, prawns, soy sauce, sugar and cauliflower. Fry for a few minutes and then dish out into bowls. Sprinkle over the green spring onion slices and coriander.