Singapore noodles
TRY a taste of Asia with this healthy Slimming World noodle recipe.
INGREDIENTS
300g dried thin egg noodles or rice vermicelli
Low–calorie cooking spray
300g lean bacon rashers, all visible fat removed, cut into 2cm strips
4 garlic cloves, peeled and crushed
1cm piece root ginger, peeled and finely grated
1 large onion, peeled, halved and thinly sliced
200g mangetout, roughly sliced
1 carrot, peeled and cut into matchsticks
1 red pepper, deseeded and thinly sliced
1 yellow pepper, deseeded and thinly sliced
1 tbsp mild curry powder
¼ tsp ground turmeric
200g cooked and peeled king or tiger prawns
200g fresh bean sprouts, rinsed
225g can water chestnuts, drained
6 tbsp light soy sauce
1 level tbsp sweet chilli sauce
6 spring onions, thinly sliced
2 mild red chillies, deseeded and finely sliced, to serve
Lime wedges, to serve
SERVES: 4
PREPARATION: 5 MINUTES
COOKING TIME: 30 MINUTES
METHOD
Cook the noodles or vermicelli according to the packet instructions.
Drain and rinse under cold running water, then drain again and set aside.
Meanwhile, spray a wok or large frying pan with low–calorie cooking spray. add the bacon and stir–fry over a high heat for 2–3 minutes until browned and just cooked through. remove with a slotted spoon and set aside in a bowl.
Rinse the pan and wipe with kitchen paper. re–spray with low–calorie cooking spray and stir–fry the garlic and ginger for 1 minute. add the onion, mangetout, carrot, and peppers and stir–fry for 5–6 minutes or until just beginning to soften, add the curry powder and turmeric and cook for 1 minute.
Add the prawns, bean sprouts, water chestnuts, noodles and 2 tablespoons of water and toss together.
Stir in the bacon, soy sauce, sweet chilli sauce and spring onions and stir–fry for 2–3 minutes.
Serve with sliced chilli and lime wedges.
Aldo's tip: "If you're using fresh bean sprouts, rinse them well and cook them for a couple of minutes before eating. They add a freshness and crunchy texture to stir–fries and salads."