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| November 19, 2018

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Friday Night Fakeaway Recipe

Friday Night Fakeaway Recipe
Holly Martin

It’s Friday, and it’s so easy to just order a takeaway for dinner tonight. Of course, it’s the end of the week of course you don’t want to have to spend time in the kitchen preparing and cooking a meal when you can get a delicious takeaway delivered right to your door. However, we all know the downsides to a takeaway, they’re extremely unhealthy and one of the most underrated reasons not to have a takeaway; you can be left waiting for ages for it to be delivered. Which is why Bjournal have found a great recipe that will replicate your takeaway all while containing less calories and less time than your average takeaway. Try these Singapore noodles with prawns.


  • 2tbsp vegetable oil
  • 2 garlic cloves, crushed
  • 3 spring onions, chopped
  • 2tsp korma curry powder
  • 4cm (1½in) piece ginger, grated
  • 1 red pepper, sliced
  • 200g (7oz) jumbo king prawns
  • 600g pack straight to wok medium noodles
  • 225g can water chestnuts, drained and sliced
  • 1 red chilli, finely sliced
  • 3tbsp soy sauce
  • 3tbsp dry sherry
  • 2 limes


Heat the oil in a large pan or wok and add the garlic, spring onions, curry powder and ginger. Cook over a low heat for 1-2 minutes, then add the sliced pepper and prawns.

Fry for 1-2 minutes then turn up the heat and stir in the noodles. Heat through, then add the water chestnuts, chilli, soy and sherry. Stir fry for a couple of minutes until heated through.

Squeeze juice of 1½ limes into pan just before serving and serve remaining half lime, cut into wedges, on the side.



Holly Martin

recipe from here

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