Bring the mild curry punch and fresh taste of Singapore Noodles to your table in minutes. Made easy with Passage to Asia Singapore Noodle Sauce – just pour, stir and enjoy this world-famous favourite.
Ingredients
200g dried vermicelli rice noodles
1 tbsp vegetable oil
200g raw peeled and deveined prawns
½ small onion, sliced
¼ red capsicum, seeded and thinly sliced
1 small carrot, cut into thin batons
200g sachet Passage to Asia Singapore noodles
½ cup bean sprouts, plus extra for garnish
Lime wedges, sliced spring onions, and coriander leaves to serve
Method
Prepare noodles according to pack instructions. Drain and set aside.
Heat oil in a wok or large frying pan over high heat. Add prawns and cook until just changing colour. Remove to a plate.
Add vegetables to the same pan and cook for 2-3 minutes. Add drained noodles and mix well.
Pour in Singapore Noodle sauce and toss until evenly heated. Return prawns to the pan. Serve immediately topped with bean sprouts, spring onions, coriander and lime wedges.
