Introduction

Spiced Singapore noodles with cauliflower, chicken, and prawns offer a vibrant and flavorful meal that’s both satisfying and quick to prepare. This dish combines tender roasted cauliflower and succulent proteins with fragrant curry spices and fresh herbs for a delightful twist on a classic stir-fry.

Two white bowls filled with a noodle dish are placed on a white marbled surface. Each bowl has a base layer of light brown noodles mixed with pieces of green herbs, small fried cauliflower florets that are golden yellow, and light beige cashew nuts. On top, there are several pinkish shrimp scattered along with more green leafy garnishes. Both bowls sit on matching white saucers, and a silver fork is next to the bowl in the foreground. The overall setting is bright and clean. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Juice of ½ lemon

2 tbsp medium curry powder

300g cauliflower florets

100g skinless chicken breasts, diced

100g spring onions, whites and greens separately sliced

200g white cabbage, cut into chunks

25g fresh red chillies, finely chopped

100g straight-to-wok fine rice noodles

50g raw peeled prawns, chopped

1 tbsp soy sauce

½ tsp golden caster sugar

5g coriander leaves

Instructions

Step 1: Preheat the oven to 180°C (160°C fan) or gas mark 4. Line a baking tray with parchment paper. In a bowl, mix the lemon juice with ½ tablespoon of curry powder. Toss this mixture with the cauliflower florets on the baking tray to coat evenly. Roast for 25-30 minutes, until the cauliflower is tender and slightly golden.

Step 2: While the cauliflower roasts, heat a non-stick wok or frying pan over medium-high heat. Add the diced chicken, spring onion whites, cabbage chunks, chopped red chillies, remaining curry powder, and a splash of water. Stir-fry, adding more water if the mixture begins to stick or dry out, until the chicken is fully cooked and the cabbage starts to soften.

Step 3: Add the rice noodles, chopped prawns, soy sauce, and golden caster sugar to the wok. Continue to stir-fry for a few more minutes until the noodles are heated through and the prawns are cooked.

Step 4: Remove from heat. Scatter over the spring onion greens, roasted cauliflower, and coriander leaves. Toss gently and serve immediately.

Tips & Variations

For a vegetarian version, replace chicken and prawns with firm tofu or extra vegetables like bell peppers and snap peas.

Adjust the amount of red chilli to suit your heat preference, or omit for a milder dish.

Using fresh coriander leaves at the end brightens the flavors and adds a lovely aroma.

If you prefer softer noodles, soak them briefly in warm water before stir-frying.

FAQs

Can I prepare this dish in advance?

You can roast the cauliflower and prepare the chicken and prawns ahead of time, but it’s best to combine and stir-fry the noodles just before serving to maintain texture and flavor.

What type of curry powder should I use?

Medium curry powder works well to provide balanced warmth without overwhelming heat. You can adjust the curry strength based on your taste by choosing mild or hot blends.