Singapore Noodles with Prawns

Serves: 4
Preparation Time: 10
Cooking Time: 10


  • 350g fresh Singapore or Hokkien noodles
  • 375ml Campbell's Real Stock Fish
  • 2 tsp corn flour
  • 2 tbsp kecap manis (sweet soy sauce)
  • 1 clove garlic, chopped
  • 1 large red chilli, seeded and chopped
  • 2 carrots, cut into sticks
  • 250g frozen peeled prawns
  • 100g wombok (Chinese Cabbage), shredded
  • 100g bean sprouts
  • 1/4 cup chopped peanuts
  • 1/2 cup coriander leaves


  1. Place noodles in a bowl, pour over boiling water and allow to stand for 1 minute. Drain. Combine 1/4 cup stock with cornflour and kecap manis and set aside.

  2. Place remaining stock in a wok or large frying pan and cook garlic, chilli and carrot for 2 minutes. Add prawns and cook for 3 minutes or until just cooked through. Add cornflour mixture, noodles, wom bok, 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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