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

Scale

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