High proteinHigh carbQuick

Curried Rice Noodles

Soak the noodles, do not boil them, or they turn to paste.

18 min Serves 1 Stove, Frying pan, Kettle

Per serving

607

kcal

46.5 g

protein

55.5 g

carbs

21.4 g

fat

7.7 g protein per 100 kcal · 2.6 g fibre. Calculated from the exact weights below using standard food composition data, so they are close estimates rather than lab values.

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Ingredients

For 1 serving.

  • Rice noodles, cooked180 g
  • Prawns150 g
  • Bell pepper (red)100 g
  • Curry paste20 g
  • Egg55 g
  • Olive oil12 g
  • Spring onion(optional)20 g

Method

  1. 1Soak the noodles in boiling water until pliable, then drain well.
  2. 2Scramble the egg, set aside; fry the pepper hard.
  3. 3Prawns, paste, noodles and egg tossed together over high heat.

New to cooking? Read this first

The techniques and safety points this recipe uses, explained from scratch.

How to tell fish and prawns are cookedShow

Fish cooks fast and goes dry just as fast, so look rather than time.

  1. Raw fish is shiny and see-through. Cooked fish turns opaque (solid white or pale pink) all the way through.
  2. Press the thickest part gently with a fork: cooked fish separates into flakes easily.
  3. Raw prawns are grey; cooked they are pink all over and curl into a loose C. A tight O means overcooked and rubbery.

Ready when: Opaque right to the centre and flaking at a gentle push.

Spring onionsShow

Mild and quick. The white part is stronger; the green tops are softer and often scattered over at the end.

  1. Trim off the hairy root and any tired tips of the green.
  2. Line them up together and slice across into thin rings, or slice long thin strips at an angle.
Cooking noodlesShow

Most noodles take only a few minutes — follow the packet, it varies a lot.

  1. Egg noodles: into boiling water for 3–4 minutes, loosening them with a fork.
  2. Rice noodles: usually just soak in just-boiled water for a few minutes until soft.
  3. Drain, then toss with a few drops of oil or straight into the pan so they don't clump.
Draining safelyShow

A big pan of boiling water is the most dangerous thing in most home kitchens. Go slowly.

  1. Put a colander in the sink BEFORE you pick up the pan.
  2. Use oven gloves or a thick tea towel on both handles. Tip the pan away from you so the steam rises away from your face.
  3. For pasta, scoop out a mugful of the cooking water first — its starch helps the sauce stick.
  4. For tins, press the lid against the food and tip the liquid out over the sink, or use a sieve.
Cracking an egg cleanlyShow

Cracking on a flat surface gives a clean break and far fewer bits of shell than the edge of a bowl.

  1. Tap the egg firmly once on the flat worktop.
  2. Push your thumbs into the crack over a small bowl and pull the two halves apart.
  3. If shell falls in, scoop it out with a half eggshell — it works much better than a spoon or finger.
  4. To beat: whisk with a fork until the white and yolk are one even yellow, with no streaks of white.
  5. Wash your hands after handling shells.

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A standard home version of a well-known dish, written for Solviro. Nutrition is estimated from ingredient weights and will vary with brands and portions.