The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Singapore-style prawn noodles
A zingy blend of ginger, garlic, tamari and curry powder creates a medium-hot sauce in this takeout classic. Stir in prawns, peppers, pak choi, chillies and onions, plus noodles to soak up those flavours, and you’ve got a filling fakeaway that’ll transport your taste buds to spicy South East Asia.
SWK: Source of fibre
SWK: High protein
Plants 7
fake away
Serving size
Ingredients
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 2 garlic clove
- 4cm fresh ginger
- 1 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 1 onion
- 1 pepper
- 1 carrot
- 1 chilli
- 200g prawns (Crustaceans)
- 1 pak choi
- 2 spring onion
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 150g brown rice noodles (Brown rice flour (83.5%), water)
Nutritional Information
Calories: 454
Protein: 29g
Carbs: 77g
Fat: 4.2g
Ingredients
- 4 garlic clove
- 8cm fresh ginger
- 3 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 2 pak choi
- 2 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 2 onion
- 4 spring onion
- 2 pepper
- 2 carrot
- 2 x chilli
- 400g prawns (Crustaceans)
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 300g brown rice noodles (Brown rice flour (83.5%), water)
Nutritional Information
Calories: 452
Protein: 29g
Carbs: 76g
Fat: 3.9g
Singapore-style prawn noodles
A zingy blend of ginger, garlic, tamari and curry powder creates a medium-hot sauce in this takeout classic. Stir in prawns, peppers, pak choi, chillies and onions, plus noodles to soak up those flavours, and you’ve got a filling fakeaway that’ll transport your taste buds to spicy South East Asia.
Cook time:
30 mins
Cuisine:
Asian
Food group:
Shellfish
Allergens: Celery, Crustaceans, Soya
Cooking Instructions
Before you start
- 1 large saucepan
- 1 large non stick frying pan
Mix the curry paste
- Peel and crush the garlic, and finely grate the ginger.
- In a small bowl, combine the garlic, ginger, tamari and curry powder.
Itʼs fry time!
- Peel and thinly slice the onions, and deseed and thinly slice the peppers. Halve the carrots lengthways and thinly slice into half-moons. Thinly slice the chillies (deseed for less heat). Trim and thinly slice the pak choi.
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the onions, peppers, carrots and chillies (to taste) for 4-5 mins, adding a splash of water if they start to catch.
- Add your curry paste, the pak choi and prawns and cook for 3-4 mins, until the prawns are pink.
Sort the noodles
- Meanwhile, cook the noodles in boiling water for 3-4 mins. Drain, then rinse.
Use your noodle
- Thinly slice the spring onions.
- Crumble half the stock cube into the frying pan, pour in 150ml boiled water (250ml for 4 portions) and stir well. Stir in the noodles and warm through for 1-2 mins.
Finish & serve
- Sprinkle the spring onions over the prawn noodles and serve.