SINGAPORE STYLE BROWN RICE NOODLES W PRAWNS & VEGGIES
TOTAL FIBRE: 27gm
FIBRE PER SERVE: 13.5gm
PREP TIME: 10min
COOK TIME: 15min
PLANT BASED INGREDIENTS: 9
- Prawns (200 Grams)
- Brown Rice Noodles (100 Grams)
- Coconut Oil (1 Tbsp – OR 2-3 Tbsp of any other oil)
- Ginger (3cm Knob)
- Garlic (3 Cloves)
- Celery (2 Sticks)
- Curry Powder (2 Tsp)
- Frozen Peas (2 Cups)
- Spinach Leaves (3 Cups)
- Canned Water Chestnuts (210 Grams)
- Soy Sauce (2 Tsp)
- Lots of freshly ground pepper
- Fresh Basil (A couple of sprigs)
WHAT TO PREP
If you’re using frozen prawn defrost 200 grams in a sieve, (I usually have a bag of snap frozen prawns in the freezer because they are so handy to have on hand)
Measure out the noodles & pop in a bowl ready to pour boiling water on later.
HOW TO PUT TOGETHER / COOKING
Meanwhile finely dice the onion, garlic & ginger or even better pop into a mini chopper together & whizz until finely chopped.
Finely slice the celery, measure out the peas and run them under warm water for a few minutes to soften. Let them dry well.
Drain the water chestnuts & roughly chop. Measure out the spinach leaves & set aside.
Pour some boiling water over the noodles & let them soften while you stir fry everything.
Now make sure you have all your prepared ingredients close to you.
In a large wok add the coconut oil & let it melt. Add the onion, garlic, ginger mixture & saute for 2-3 minutes. Add the curry powder & stir around to toast the spices.
Turn the heat up high, add the prawns & peas. Cook for a few minutes until the prawns start to change colour. Add the water chestnuts & the celery & saute for a few minutes.
Add the drained noodles, the spinach leaves & the soy sauce & toss all these ingredients together so they absorb all the flavours. Add lots of black pepper. Rip the basil leaves, toss them in & stir through.
Taste for seasoning & add a touch more soy sauce or pepper if it needs some.