Superhealthy Singapore noodles

10-30 minutes 30-60 minutes 4 servings 400 kcal or less baby corn bean sprout bean sprouts broccoli chicken chicken breast chicken breasts coriander easy egg noodle egg noodles ginger healthy king prawn king prawns low fat madras curry paste mains noodles prawn stir fry prawns quick red chilli red chillies red pepper red peppers soy sauce spring onion spring onions stir fry stirfry

N/A

Source

Ingredients

3 nests medium egg noodles

2 tbsp sunflower oil

100g tenderstem broccoli , stems sliced at an angle

1 red pepper , deseeded, quartered then cut into strips

85g baby corn , quartered lenthways

2 garlic cloves , shredded

1 red chilli , deseeded and chopped

thumb-sized piece fresh ginger , peeled and finely chopped

2 skinless chicken breasts , sliced

100g shelled raw king prawns

1 heaped tbsp Madras curry paste

2 tsp soy sauce

100g beansprouts

15g pack coriander , chopped

4 spring onions , shredded

lime wedges, for squeezing

Method

Pour boiling water over the noodles and leave to soften. Meanwhile, heat half the oil in a large non-stick wok and stir-fry all the vegetables, except the beansprouts and onions, with the garlic, chilli and ginger until softened. If the broccoli won’t soften, add a splash of water to the wok and cover to create some steam.

Tip the veg on to a plate, add the rest of the oil to the wok then briefly stir-fry the chicken and prawns until just cooked. Set aside with the vegetables and add the curry paste to the pan. Stir-fry for a few secs then add 150ml water and the soy sauce. Allow to bubble then add the drained, softened noodles and beansprouts, and toss together to coat.

Return the vegetables, chicken and prawns to the wok with the coriander and spring onions. Toss well over the heat and serve with lime wedges.