Singapore noodles from Save with Jamie: Shop Smart, Cook Clever, Waste Less by Jamie Oliver

  • spring onions
  • curry powder
  • Chinese five-spice powder
  • fresh ginger
  • limes
  • peanuts
  • minced pork
  • red chillies
  • button mushrooms
  • white cabbage
  • frozen peas
  • low salt soy sauce
  • cooked chicken meat
  • thin rice noodles
  • cooked prawns

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for a vegetarian variation. Can substitute chestnut mushrooms for button mushrooms.

  • eeeve on December 07, 2020

    Vaguely followed this recipe plus below notes to make a vegetarian version. Used mushrooms, courgette, cabbage and peas for vegetables, and only eggs for protein. Think some tofu would have been nice but didn't have any in. Agree that it needed some soy while cooking. Also seasoned finished dish with hot sauce. The taste was nice, but I thought it was all a little dry. DH thought it was great.

  • eliza on March 28, 2015

    Looking for a recipe to use up roast chicken I picked this one. I did omit some of the ingredients as I felt that chicken, pork, shrimp, eggs, and peanuts over complicated it so I chose just chicken and peanuts. Liked the ginger and curry with five spice combo and added a bit of extra liquid and hot sauce at the end. Also, I reduced the cabbage by about half and still had plenty of veggies. A pretty quick meal once the prep is done.

  • Delys77 on December 30, 2013

    Pg. 50 Not a bad use for leftover chicken but I think the recipe needs some jazzing up. The pork, chicken, and shrimp combo is nice but all of the seasonings need to be increased a bit and I would definitely add some chili oil or actual chilies to the dish while cooking, not just as garnish. Lastly, he has you season with soy but I think the dish actually requires a bit soy or other liquid in during the cooking. Perhaps a touch of stock, light soy, and shaoshing wine.

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