Welcome to Live Well by Raquel, where I share easy and wholesome recipes to nourish your body and mind.
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Gluten Free Singapore Prawn Noodles are part of my Chinese Banquet (see Gluten Free Chinese Crispy Beef and Gluten Free Sweet n Sour Pork Recipes). I love the colour of these noodles and just with three simple ingredients to create the flavour for these delicious noodles, its a wonder why we have not discovered this earlier! Be warned – double the recipe as everyone will love this dish! Enjoyable hot or cold!
Gluten Free Singapore Prawn Noodle is a dish that you can quickly cook on a Friday night when there is no energy left from the week or a part of a banquet to feed a crowd!
Why I Love This Recipe
I love this recipe because its delicious! Easy! Colourful! Tasty! Crowd Pleaser! Do you need anymore reasons….get cooking!
Ingredients
- RAW PRAWNS (SHRIMP) FROZEN OR FRESH : For this recipe, I choose frozen as I had them in the freezer ready to go. I also cooked them from frozen
- RED ONION: Sliced and great colour!
- GARLIC: Always!!
- TAMARI: The ingredient with the most important job
- TURMERIC: The best spice! Offering so many health benefits and colour!
- CURRY POWDER: I cook with mild curry powder but you can go for a spicer version if thats your style
- RICE NOODLES: The thin rice noodles
- SHALLOTS: Love the colour
- FROZEN PEAS: See, they do come in handy!
- BROCCOLI: Not the main ingredient but impactful!
- CARROT: Sliced
Instructions
- Let’s get cooking! Place the rice noodles in a large bowl. Boil the kettle. Pour over noodles and leave to soak. When soft, drain and set aside.
- Meanwhile, in a large saucepan, add 2 tablespoons of oil, high heat and cook the prawns with red onion until they turn orange, which means they are cooked
- Then add garlic, shallots, curry powder, turmeric, tamari, peas and broccoli. Stir on a medium heat to combine. Add the rice noodles and toss together.
- Once cooked, I always love to add another splash of oil and tamari to ensure the rice noodles are covered with flavour.
- To serve – You can add chilli, mint or sesame seeds.
Tips And Tricks
Can I make this in advance?
Definitely!
Can I add other vegetables?
Of course – you can add as much colour as you like or keep it green!
Can I freeze this?
Yes, you can! This sort of dish is great for batch cooking, so go for it!
Gluten Free Singapore Prawn Noodles
Gluten Free Singapore Prawn Noodles are part of my Chinese Banquet (see Gluten Free Chinese Crispy Beef and Gluten Free Sweet n Sour Pork Recipes). I love the colour of these noodles and just with three simple ingredients to create the flavour for these delicious noodles, its a wonder why we have not discovered this earlier! Be warned – double the recipe as everyone will love this dish! Enjoyable hot or cold!
Ingredients
- 1kg RAW PRAWNS, SHRIMP FROZEN OR FRESH : For this recipe, I choose frozen as I had them in the freezer ready to go. I also cooked them from frozen
- 1 RED ONION, Sliced
- 4 cloves GARLIC, Diced
- 1 cup TAMARI
- 2 tbsp TURMERIC
- 2 tbsp CURRY POWDER
- 1 500g RICE NOODLES
- 4 SHALLOTS
- 1 cup FROZEN PEAS
- 1 cup BROCCOLI
- 1 cup CARROT, sliced
Instructions
- Let’s get cooking! Place the rice noodles in a large bowl. Boil the kettle. Pour over noodles and leave to soak. When soft, drain and set aside.
- Meanwhile, in a large saucepan, add 2 tablespoons of oil, high heat and cook the prawns with red onion until they turn orange, which means they are cooked
- Then add garlic, shallots, curry powder, turmeric, tamari, peas and broccoli. Stir on a medium heat to combine. Add the rice noodles and toss together.
- Once cooked, I always love to add another splash of oil and tamari to ensure the rice noodles are covered with flavour.
- To serve – You can add chilli, mint or sesame seeds.
Nutrition
Serving: 1bowl | Calories: 150kcal | Carbohydrates: 26g | Protein: 11g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Cholesterol: 3mg | Sodium: 3406mg | Potassium: 634mg | Fiber: 7g | Sugar: 8g | Vitamin A: 6467IU | Vitamin C: 33mg | Calcium: 88mg | Iron: 5mg
Tried this recipe?Leave a review or a star rating and let me know how it was! Use the hashtag #livewellbyraquel on Instagram so I can see your delicious creations.
