It’s Friday, and it’s so easy to just order a takeaway for dinner tonight. Of course, it’s the end of the week of course you don’t want to have to spend time in the kitchen preparing and cooking a meal when you can get a delicious takeaway delivered right to your door. However, we all know the downsides to a takeaway, they’re extremely unhealthy and one of the most underrated reasons not to have a takeaway; you can be left waiting for ages for it to be delivered. Which is why Bjournal have found a great recipe that will replicate your takeaway all while containing less calories and less time than your average takeaway. Try these Singapore noodles with prawns.
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
Method
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.
Holly Martin
recipe from here
