Singapore Noodles are the insanely good street food that you just can’t get enough of. So easy to make and oh so delicious for the entire family to enjoy – you can wok toss it with just vegetables or a combination of vegetables and prawn, or chicken, or absolutely anything else.
Prep: 10 mins
Cook time: 15 mins
Serves: 4-6
Ingredients
- 4- 5 tbsp Lord & Lion Singapore Chilli Garlic Sauce
- 3 tbsp soy sauce
- 300g of prawns, cleaned and deveined
- 2 tbsp olive oil
- 350g of vermicelli noodles, soaked in cold water for 15 minutes and drained
- 3 eggs, lightly beaten
- 1 onion, sliced finely
- ½ cup of carrots, sliced and chopped
- 150g of green beans, washed, tips cut off, cut into diagonals of 3 - 4 cm
- 1 red capsicum, thinly sliced
- Fresh coriander, chopped roughly for garnish
- 2 large red or green chillies, chopped diagonally
- Lemon wedges for garnish
Method
- In a pan, make a thin crepe-like omelette with the eggs. When cooked, roll it up and cut into thin strips.
- In a heated wok, stir fry the vegetables in the oil.
- Add the soy sauce, noodles and chillies and stir fry for 2-3 minutes.
- Add the prawns and continue to stir fry for another 2-3 minutes until cooked.
- Add the Lord & Lion Singapore Chilli Garlic Sauce.
- Scatter the sliced egg omelette through the dish.
- Serve with fresh coriander and lemon wedges. Enjoy!