Spiced Singapore noodles with cauliflower, chicken & prawns

• juice ½ lemon
• medium curry powder↗2 tbsp tbsp
• cauliflower florets↗300g g
• skinless chicken breast↗100g g

  diced

• spring onion↗100g g

  whites and greens separately sliced

• white cabbage↗200g g

  cut into chunks

• fresh red chilli↗25g g

  finely chopped

• straight-to-wok fine rice noodle100g g

  (we used Amoy)

• raw peeled prawn50g g

  chopped

• soy sauce↗1 tbsp tbsp
• golden caster sugar↗½ tsp tsp
• coriander5g g

  leaves

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/gas 4. Line a baking tray with baking parchment. Mix the lemon juice with ½ tbsp of the curry powder and toss with the cauliflower on the baking tray. Roast for 25-30 mins until tender and slightly golden.

2. 2

   Heat a non-stick wok or frying pan and add the chicken, spring onion whites, cabbage, red chilli, remaining curry powder and a splash of water. Fry, adding splashes of water if it starts sticking or looking dry, until the chicken is cooked through and the cabbage is softening. Add the noodles, prawns, soy sauce and sugar, and fry for another few mins until piping hot and the prawns are cooked. Scatter over the spring onion greens, roasted cauliflower and coriander leaves, and serve.