Singapore Noodles
These curried noodles are a speedy, healthy meal the whole family will enjoy. We serve this with chopsticks to add the bonus novelty factor to make the meal more fun and engaging. My top tip for this dish is to prepare the vegetables whilst the oven heats up so that everything is ready to quickly stir-fry whilst the salmon is cooking.
Serves: 4
Prep: 15 Mins
Cooking Time: 15 Mins
Ready In: 30 Mins
- 4 Salmon Fillets
- Olive Oil
- Thumb-Sized Piece Ginger
- 2 Cloves Garlic
- 400ml Vegetable Stock
- 2tbsp Light Soy Sauce
- 1tbsp Shaoxing Rice Wine
- 1 tbsp Curry powder
- 200g Prawns
- 150g Mangetout
- 125g Baby Corn
- ~200g Carrots
- 400g Fresh Rice Noodles
- Preheat the oven to 200C/180C Fan/ Gas 6.
- Peel and chop the carrots into match-stick sized pieces. Thinly slice the sweetcorn into rounds and trim the ends of the mangetout. Crush the garlic cloves, and peel and grate the ginger.
- Lightly oil a baking tray, then place the salmon on top and pop in the oven for 15 minutes.
- Heat 1 tbsp of olive oil in a large pan or wok. Add in the prawns, garlic, ginger, sweetcorn, mangetout and curry powder. Stir fry for a couple minutes. Add in the vegetable stock, shaoxing Rice wine, and soy sauce and bring to the boil. Add in the noodles, then reduce to a simmer. Cook for a few more minutes- the sauce should have coated all the noodles and reduced slightly.
- Serve with the salmon.
Method
- Preheat the oven to 200C/180C Fan/ Gas 6.
- Peel and chop the carrots into match-stick sized pieces. Thinly slice the sweetcorn into rounds and trim the ends of the mangetout. Crush the garlic cloves, and peel and grate the ginger.
- Lightly oil a baking tray, then place the salmon on top and pop in the oven for 15 minutes.
- Heat 1 tbsp of olive oil in a large pan or wok. Add in the prawns, garlic, ginger, sweetcorn, mangetout and curry powder. Stir fry for a couple minutes. Add in the vegetable stock, shaoxing Rice wine, and soy sauce and bring to the boil. Add in the noodles, then reduce to a simmer. Cook for a few more minutes- the sauce should have coated all the noodles and reduced slightly.
- Serve with the salmon.
Ingredients
- 4 Salmon Fillets
- Olive Oil
- Thumb-Sized Piece Ginger
- 2 Cloves Garlic
- 400ml Vegetable Stock
- 2tbsp Light Soy Sauce
- 1tbsp Shaoxing Rice Wine
- 1 tbsp Curry powder
- 200g Prawns
- 150g Mangetout
- 125g Baby Corn
- ~200g Carrots
- 400g Fresh Rice Noodles
Additional Information
This dish is better suited to children over 12 months- it is a little high in salt so if you are serving to small kids, make sure you use a reduced salt stock cube and soy sauce. Additionally, the sweetcorn would be a choking hazard for small children too so if you do want to serve it to teenie tinies, cut the sweetcorn in half, not circles.
NB: To make this GF make sure you buy GF soy sauce.
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