This classic dish of Singapore Noodles is loaded with marinated prawns and chicken, red
capsicum and a bucket load of flavour, mainly from Spice Fusion’s Singapore Curry blend.
400g shrimps or green prawns
400g cooked chicken, shredded
1 tbsp Chinese rice wine
¼ cup light soy sauce, divided
1 tbsp fresh ginger, grated
2 cloves garlic, crushed
250g fresh Singapore Noodles or fine rice stick noodles
¼ cup peanut oil, divided
1 tbsp Spice Fusion Singapore Curry blend
1 red capsicum, thinly sliced
4 spring onions, thinly sliced
60ml (¼ cup) water
Marinate the shrimps or prawns and chicken in the rice wine, 1 tbsp soy sauce and 2 tsp ginger in
a non-metallic bowl for 30 minutes.
Cook the noodles according to instructions on the packet.
Heat 1 tablespoon oil in wok over high heat. Add prawn mixture and stir-fry 3-4 minutes or
until just cooked through; transfer to a plate.
Wipe wok with paper towel. Heat remaining oil, then add Singapore Curry and stir-fry for
1 minute or until fragrant.
Add capsicum and remaining ginger; stir-fry 1-2 minutes.
Return prawn mixture to wok with spring onions, water and remaining soy sauce.
Taste and season with sugar, salt and pepper.
Add noodles and toss until coated and heated through.
Garnish with coriander.
