Wednesday 12 March 2014

Crab and Prawn Singapore Noodles



I love Singapore noodles from the Chinese, so when i came across a recipe for them i decided to adapt it for Slimming World, so instead of using lots of syns, i have created a syn free noodle dish with all the taste and flavour of what you will get from a Chinese takeaway, in fact i would even say it tastes better.



It went really well with a big bowl of Crispy Kale

Syn free on extra easy

Ingredients

1 packet of vermicelli noodles
½ tsp turmeric
2 tsp sweet curry powder
4 spring onions sliced diagonally
1 red chilli
1 garlic clove
1 red pepper sliced
200g crab meat
20 cooked prawns
2 tbsp light soy sauce
1 egg beaten
handful coriander leaves

Method

Cook the noodles as per packet instructions.
Blitz the chilli and garlic in a blender or finely chop.
In a wok sprayed with frylight pour in the egg and swirl around to make a thin omelette, toss and cook on the other side until set. remove and chop up.
In a wok sprayed with frylight, fry the onions and red pepper, add the garlic and chilli, turmeric and curry powder and fry for 1 minute, stir in the noodles and stir together, then stir through the crab, prawns, egg and coriander until warmed through, pour in the soy sauce and mix together then serve.





5 comments:

  1. looks lovely, but can i ask what is sweet curry powder? would it be like the chinese curry powder. thanks

    ReplyDelete
    Replies
    1. I think its like the chinese curry powder as it smell like it, its just sweeter than normal and not hot x

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  2. Looks delish :-) would the swartz med curry powder do an also where would the noodles

    ReplyDelete
    Replies
    1. Yea the swartz curry powder would be fine x

      Delete
    2. Sorry i got the noodles from Tesco, but any supermarket should sell them x

      Delete