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Singapore noodles with shrimps & Chinese cabbage

Singapore noodles with shrimps & Chinese cabbage Recipe

  • 200g dried rice vermicelli or 3 x 150g Straight to Wok rice noodles
  • 1-2 tbsp sunflower oil
  • 1 tsp chopped ginger
  • 1 tbsp hot curry powder
  • 1 Chinese cabbage , cut into 1cm slices
  • 1 carrot , very thinly sliced
  • 150ml hot chicken stock
  • 1 tsp brown sugar
  • 2 tsp vinegar (any will do)
  • 400g small, cooked, peeled prawns
  • 140g beansprouts
  • bunch spring onion , thinly sliced
  • Oriental chilli oil, (look for one that contains shrimp paste), to serve)
  • soy sauce , to serve
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