HomeMade Singapore Noodles
HomeMade Singapore Noodles
High-fibre|GLUTEN-FREE|Spicy
PREP TIME: 20 mins
COOK TIME: 10 mins
INGREDIENTS
1 portion brown rice noodles
3 Tbsp organic coconut oil
100g bean sprouts
½ cup green peas
½ medium red bell pepper
½ medium white onions
75g chives
6 ASC-certified prawns
Himalayan pink salt, to taste
ground white pepper, dash
Toasted sesame seeds, for garnish
SPICE MIX
1 clove garlic, minced
2 tsp organic curry powder
¼ tsp organic turmeric powder
½ tsp ground cumin
⅛ tsp Chili powder
1 tsp oyster mushroom powder
ground black pepper, to taste
DIRECTIONS
Soak brown rice noodles in filtered water until softened, drain and set aside.
Prepare vegetables, wash, dry and slice onion and bell peppers.
Rinse and drain bean sprouts and chives. Cut chives into 2 inch pieces, set aside.
Ensure prawns are rinsed and patted dry thoroughly, cut to desired size and marinate with a dash of salt and white pepper. Set aside.
Heat up a non-stick pan on medium-high heat, add a little coconut oil, and saute prawns until cooked, then set aside.
In the same pan, add ½ Tbsp of coconut oil, saute onions and bell peppers, season lightly with salt, until it takes on colour, and then set aside.
In the same pan, add a little more oil, then add bean sprouts and chives, season lightly with salt, until just cooked, and then set aside. Bring heat down a little if too hot.
In a clean pan, heat up to low heat, add remaining coconut oil.
Once warm, add garlic, followed by the spice mix and let it bloom for about 20 seconds, or until fragrant. Add the drained noodles and turn up to high heat, saute until the spice mix is well incorporated.
Return all of the cooked vegetables and prawns to the pan, swiftly stir-fry until everything is well incorporated. And noodles look ‘dry’.
Plate and garnish with sesame seeds.
Enjoy!
