May 15, 2019
December 14, 2018

Speedy Singapore-style noodles recipe

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Jamie Oliver says, “Stir-frying is such a fresh, energetic, tasty way to cook, but the key to a really sizzling, crunchy one is to have all your ingredients lined up and ready to go, and to make sure your pan is screaming hot. Cram too much in and it’ll steam and boil, so I like to cook a maximum of two portions at a time and keep it moving. Here, an extra dusting of curry powder is the secret to a banging dish!

Ingredients

  • 30g unsalted peanuts
  • 225g rice noodles
  • 1 onion
  • 2 cloves of garlic
  • ½ green or white cabbage
  • olive oil
  • 1 heaped tsp curry powder, plus extra to taste
  • 150g quality lean minced beef
  • 150g frozen cooked and peeled prawns
  • 1 tbsp sweet chilli sauce
  • 200g frozen peas
  • 2 large free range eggs

To serve

  • 1 lime
  • low-salt soy sauce

 

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