Spiced Singapore Noodles with Roasted Cauliflower, Chicken & Prawns Recipe
Introduction
Experience the vibrant flavors of Spiced Singapore noodles with a healthy twist—cauliflower, tender chicken, and succulent prawns come together in this colorful, aromatic stir-fry. It’s a quick and satisfying meal that brings a hint of curry warmth and bright freshness to your dinner table.
Ingredients
- Juice of ½ lemon
- 2 tbsp medium curry powder
- 300g cauliflower florets
- 100g skinless chicken breasts, diced
- 100g spring onions, whites and greens separated and sliced
- 200g white cabbage, cut into chunks
- 25g fresh red chillies, finely chopped
- 100g straight-to-wok fine rice noodles (such as Amoy)
- 50g raw peeled prawns, chopped
- 1 tbsp soy sauce
- ½ tsp golden caster sugar
- 5g coriander leaves
Instructions
- Step 1: Preheat your oven to 180°C (160°C fan) or 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, spread them evenly on the baking tray, and roast for 25–30 minutes until tender and slightly golden.
- Step 2: Meanwhile, heat a non-stick wok or frying pan over medium heat. Add the diced chicken, spring onion whites, cabbage chunks, 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, until the chicken is cooked through and the cabbage softens.
- Step 3: Add the rice noodles, chopped prawns, soy sauce, and golden caster sugar to the wok. Continue frying for a few minutes more until everything is piping hot and the prawns are fully cooked.
- Step 4: Remove from heat and gently fold in the spring onion greens, roasted cauliflower, and coriander leaves. Serve immediately and enjoy the mix of textures and spicy, fresh flavors.
Tips & Variations
- For extra heat, add more fresh chillies or a sprinkle of chilli flakes while stir-frying.
- You can substitute prawns with cooked tofu or chicken for a different protein option.
- If you prefer softer noodles, soak the rice noodles in warm water for a few minutes before cooking.
- Adding a squeeze of fresh lime juice just before serving brightens the overall flavor.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over medium heat or in the microwave until piping hot, adding a splash of water to keep the noodles moist if needed. For best texture, consume soon after reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen prawns for this recipe?
Yes, frozen prawns can be used. Just make sure they are fully thawed and patted dry before adding them to the stir-fry to avoid excess moisture.
What can I substitute for curry powder if I don’t have any?
If you don’t have curry powder, you can use a mix of turmeric, cumin, coriander, and a pinch of chili powder to approximate the flavor. Adjust quantities to taste.
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Spiced Singapore Noodles with Roasted Cauliflower, Chicken & Prawns Recipe
- Total Time: 50 minutes
- Yield: 2 servings 1x
Description
This vibrant Spiced Singapore Noodles recipe features tender roasted cauliflower, succulent chicken, and juicy prawns tossed with curry-infused rice noodles and fresh vegetables. Bursting with flavors from curry powder, lemon juice, and fresh chillies, this dish combines roasting and stir-frying techniques for a deliciously aromatic and textured meal perfect for any occasion.
Ingredients
Marinade and Roasted Cauliflower
- Juice of ½ lemon
- 2 tbsp medium curry powder (divided)
- 300g cauliflower florets
Stir-Fry Components
- 100g skinless chicken breasts, diced
- 100g spring onions (separated whites and greens, sliced)
- 200g white cabbage, cut into chunks
- 25g fresh red chillies, finely chopped
- 100g straight-to-wok fine rice noodles (such as Amoy)
- 50g raw peeled prawns, chopped
- 1 tbsp soy sauce
- ½ tsp golden caster sugar
- 5g fresh coriander leaves
Instructions
- Roast the Cauliflower: Preheat your oven to 180°C (160°C fan) or Gas Mark 4. Line a baking tray with baking parchment. Combine the lemon juice with ½ tablespoon of the medium curry powder and toss the cauliflower florets in this mixture. Spread them out evenly on the baking tray and roast for 25-30 minutes until the cauliflower is tender and slightly golden.
- Prepare the Stir-Fry Base: While the cauliflower roasts, heat a non-stick wok or large frying pan over medium heat. Add the diced chicken breasts along with the sliced white parts of the spring onions, chopped cabbage, finely chopped red chillies, the remaining 1½ tablespoons of curry powder, and a splash of water to prevent sticking. Stir-fry the mixture, adding additional splashes of water as required, until the chicken is cooked through and the cabbage begins to soften.
- Add Noodles and Prawns: Incorporate the fine rice noodles, chopped prawns, soy sauce, and golden caster sugar into the wok. Continue frying everything together for several minutes until the noodles are piping hot and the prawns are fully cooked and opaque.
- Finish and Serve: Remove the wok from heat. Scatter the cooked dish with the green parts of the spring onions, the roasted cauliflower florets, and fresh coriander leaves. Toss lightly if desired, then serve immediately for a flavorful and satisfying meal.
Notes
- For extra heat, increase the amount of fresh red chillies or add a pinch of chilli flakes.
- If preferred, use pre-cooked prawns to reduce cooking time; add them at the last minute to warm through.
- To make this dish gluten-free, substitute soy sauce with tamari or a gluten-free soy sauce alternative.
- The recipe can be adjusted for vegetarian diets by omitting chicken and prawns and adding tofu or extra vegetables.
- Ensure noodles are soaked or prepared according to package instructions before stir-frying for ideal texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting and Stovetop
- Cuisine: Singaporean
Keywords: Singapore noodles, curry powder, roasted cauliflower, chicken stir-fry, prawns, rice noodles, Asian-inspired, spicy noodles
