Crab and Prawn Singapore Noodles

I love Singapore noodles from the Chinese, so when i came across a recipe for them i decided to adapt it for Slimming World, so instead of using lots of syns, i have created a syn free noodle dish with all the taste and flavour of what you will get from a Chinese takeaway, in fact i would even say it tastes better.

It went really well with a big bowl of Crispy Kale

Syn free on extra easy

Ingredients

1 packet of vermicelli noodles
½ tsp turmeric
2 tsp sweet curry powder
4 spring onions sliced diagonally
1 red chilli
1 garlic clove
1 red pepper sliced
200g crab meat
20 cooked prawns
2 tbsp light soy sauce
1 egg beaten
handful coriander leaves

Method

Cook the noodles as per packet instructions.
Blitz the chilli and garlic in a blender or finely chop.
In a wok sprayed with frylight pour in the egg and swirl around to make a thin omelette, toss and cook on the other side until set. remove and chop up.
In a wok sprayed with frylight, fry the onions and red pepper, add the garlic and chilli, turmeric and curry powder and fry for 1 minute, stir in the noodles and stir together, then stir through the crab, prawns, egg and coriander until warmed through, pour in the soy sauce and mix together then serve.