Singapore Noodles with Prawns


Serves 1

  • 50g rice vermicelli noodles
  • 1 tsp coconut oil
  • ½ onion, peeled and sliced
  • 1 clove garlic, peeled and crushed
  • 15g ginger, peeled and grated
  • 1 red chilli, finely chopped
  • 2 tsp curry powder
  • 50g fine green beans, cut into thirds
  • ½ red pepper, deseeded and finely sliced
  • 50g kale, shredded
  • 120g cooked king prawns
  • 20g unsalted roasted cashew nuts, crushed
  • 2 tsp soy sauce


Soak the noodles in boiling water for 3 minutes then drain and rinse under cold running water. Set aside.

Heat the oil in a wok or large frying pan until smoking then add the onion, garlic, ginger and chilli. Fry for 2 minutes then add the curry powder and fry for a further minute. Add a splash of water then add the vegetables. Stir fry for a few minutes then add the prawns, noodles and nuts and toss everything together. Remove from the heat, season with the soy sauce and serve.

  • Quick and easy


  • This recipe uses cooked prawns for ease, but if you'd prefer to cook your own then add them to the wok at the start of the recipe and fry until pink. Remove from the pan and set aside then carry on with the rest of the recipe, adding them back to the pan at the end.

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