Singapore Noodles with Prawns or Spicy Noodles with Prawns

Serves: 4
Preparation Time: 10
Cooking Time: 10


  • 1 x 350g pack fresh Singapore or Hokkien noodles
  • 1 x 375ml pack Campbell's Real Stock - Fish
  • 2 tsp cornflour
  • 1 ½ tbsp kecap manis (sweet soy sauce)
  • 2 cloves garlic, chopped
  • 1 large red chilli, seeded and chopped
  • 2 carrots, cut into thin sticks
  • 250g peeled green prawns, fresh or frozen
  • 100g wombok (Chinese Cabbage), shredded
  • 100g bean sprouts
  • ¼ cup chopped peanuts
  • ½ cup coriander leaves
  • Lemon or lime wedges, to serve


  1. Place noodles in a bowl, pour over boiling water and allow to stand for 1 minute. Drain.

  2. Combine 1/4 cup stock with cornflour and kecap manis and set aside.

  3. Place remaining stock in a wok or large frying pan. Add garlic, chilli and carrot and cook for 2 minutes.

  4. Add prawns and cook for 3 minutes or until just cooked through.

  5. Add cornflour mixture, noodles, wombok, bean sprouts, peanuts and coriander leaves. Stir well until all ingredients are heated through. Serve with wedges of lemon or lime if desired.


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