Description
A vibrant and flavorful dish featuring spiced Singapore noodles tossed with roasted cauliflower, tender chicken breast, and succulent prawns. This easy-to-make recipe combines aromatic curry powder with fresh vegetables and quick-cooking rice noodles for a wholesome and satisfying meal perfect for any night of the week.
Ingredients
Scale
Spice and Sauce Mix
- Juice of ½ lemon
- 2 tbsp medium curry powder
- 1 tbsp soy sauce
- ½ tsp golden caster sugar
Vegetables
- 300g cauliflower florets
- 100g spring onions, whites and greens separated and sliced
- 200g white cabbage, cut into chunks
- 25g fresh red chillies, finely chopped
- 5g coriander leaves
Proteins and Noodles
- 100g skinless chicken breasts, diced
- 50g raw peeled prawns, chopped
- 100g straight-to-wok fine rice noodles (e.g. Amoy brand)
Instructions
- Roast Cauliflower: Preheat the oven to 180°C (160°C fan)/gas mark 4. Line a baking tray with baking parchment. In a bowl, mix the lemon juice with ½ tablespoon of the curry powder. Toss the cauliflower florets in this mixture until evenly coated. Spread the cauliflower on the baking tray and roast in the oven for 25-30 minutes until the florets are tender and slightly golden.
- Sauté Chicken and Vegetables: Heat a non-stick wok or frying pan over medium heat. Add the diced chicken, spring onion whites, white cabbage chunks, finely chopped red chillies, the remaining 1½ tablespoons of curry powder, and a splash of water. Stir fry, adding small amounts of water as needed to prevent sticking or drying out, until the chicken is fully cooked and the cabbage softens—this will take about 5-7 minutes.
- Add Noodles and Prawns: 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 everything is piping hot and the prawns are cooked through, roughly 3-4 minutes.
- Finish and Serve: Remove from heat and scatter the spring onion greens, roasted cauliflower, and fresh coriander leaves on top. Toss gently to combine flavors and serve immediately for best taste and texture.
Notes
- Use fresh, peeled raw prawns for the best texture and flavor; frozen prawns can also be used if thawed properly.
- Adjust the amount of red chillies to your preferred spice level.
- If you prefer a gluten-free version, ensure the soy sauce used is gluten-free.
- For a vegetarian alternative, omit chicken and prawns and add extra vegetables or tofu.
- Check noodle package instructions as cooking time may vary slightly depending on brand.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting and Stir Frying
- Cuisine: Asian, Singaporean-inspired
Keywords: Singapore noodles, curry powder, roasted cauliflower, chicken, prawns, Asian stir fry, rice noodles, quick dinner
