Spiced Singapore noodles with cauliflower, chicken & prawns

 

  BodyChef

Ingredients

·         juice ½ lemon 

·         2 tbsp medium curry powder

·         300g cauliflower florets

·         100g skinless chicken breast, diced

·         100g spring onion , whites and greens separately sliced

·         200g white cabbage, cut into chunks

·         25g fresh red chilli, finely chopped

·         100g straight-to-wok fine rice noodle (we used Amoy)

·         50g raw peeled prawn, chopped

·         1 tbsp soy sauce

·         ½ tsp golden caster sugar

·         5g coriander leaves

Method

1. Heat oven to 180C/160C fan/gas 4. Line a baking tray with baking parchment. Mix the lemon juice with ½ tbsp of the curry powder and toss with the cauliflower on the baking tray. Roast for 25-30 mins until tender and slightly golden.
2. Heat a non-stick wok or frying pan and add the chicken, spring onion whites, cabbage, red chilli, remaining curry powder and a splash of water. Fry, adding splashes of water if it starts sticking or looking dry, until the chicken is cooked through and the cabbage is softening. Add the noodles, prawns, soy sauce and sugar, and fry for another few mins until piping hot and the prawns are cooked. Scatter over the spring onion greens, roasted cauliflower and coriander leaves, and serve.
3. 
   

  BodyChef