Singapore noodles with prawns recipe
Ingredients
2tbsp vegetable oil
2 garlic cloves, crushed
3 spring onions, chopped
2tsp korma curry powder
4cm (1½in) piece ginger, grated
1 red pepper, sliced
200g (7oz) jumbo king prawns
600g pack straight to wok medium noodles
225g can water chestnuts, drained and sliced
1 red chilli, finely sliced
3tbsp soy sauce
3tbsp dry sherry
2 limes
Heat the oil in a large pan or wok and add the garlic, spring onions, curry powder and ginger. Cook over a low heat for 1-2 minutes, then add the sliced pepper and prawns. Fry for 1-2 minutes then turn up the heat and stir in the noodles. Heat through, then add the water chestnuts, chilli, soy and sherry. Stir fry for a couple of minutes until heated through. Squeeze juice of 1½ limes into pan just before serving and serve remaining half lime, cut into wedges, on the side.
