Singapore noodles with cauliflower and King Prawn

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A healthy and quick mid week tea. Not technically one of mine but something I will definitely make again with different ingredients! Original recipe was found on BBC food but they use chicken alongside the prawns. You could always do that too or substitute the prawns for chicken if you prefer. For a Veggie version just leave it all out and add more veg or tofu! Easy.

2 packets of straight to wok noodles
Raw King prawns – around 6 – 7  per person
2 tbsp medium curry powder
1/2 a cauliflower cut into florets
5 spring onions sliced.
half a white cabbage cut into chunks
1 red chilli finely chopped
1 tbsp light soy sauce
2 tsp caster sugar
1 pack of mange tout or sugar snap peas
Coriander to serve
First of all toss the cauliflower with 1/2 tablespoon of curry powder a splash of olive oil and roast in the oven until soft and slightly golden – around 20 mins.
Heat a wok/frying pan and cook the spring onion whites, cabbage, sugar snaps and chilli in a little oil. Add the rest of the curry powder and a splash of water and keep stirring until the cabbage gets soft. If the food starts sticking keep adding splashes of water. When soft add the noodles, soy sauce and sugar and fry until hot.
In a separate pan heat some oil and fry the prawns with a little salt until they go pink.
Add the prawns, cauliflower, spring onion tops and coriander back into the frying pan and mix together then serve in a big bowl!
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