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Posts Tagged ‘rice noodles’

As I mentioned earlier, I enjoy stir frying so here is a quick and easy recipe (well it would be quick if it didn’t take so long to devein the prawns!). Again, quantities aren’t critical.

Stir Fried Prawns with Rice Noodles

Ingredients:

1  large carrot
1/2  red capsicum
2  or 3  bok choy/choi sum or similar asian greens
2.5 cm oiece of fresh ginger, finely chopped or grated
1  kg green prawns
1/2  tsp sesame oil
1  large clove garlic, crushed
1  tblsp lemon juice
1  tblsp oyster sauce
1  tblsp light soy sauce
1/2  cup prawn stock (if you don’t have prawn stock you can use chicken stock)
1 pkt rice noodles
oil for frying

Method:

1. Soak rice noodles in hot water (or follow directions on packet).
2. Julienne the carrot and capsicum.
3. Chop the asian greens into 1 cm lengths.
4. Grate or finely chop the ginger.
5. Shell and devein prawns.
6. Put oil and sesame oil into wok and heat.
7. Add ginger and crushed garlic. Stir fry for about 1 minute ensuring garlic does not burn.
8. Add carrot and capsicum and stir fry for 1 or 2 minutes.
9. Add prawns and stir fry 1 minute
10. Add Asian greens and lemon juice
11. Add oyster sauce, light soy sauce and prawn stock and bring to boil.
12. Drain rice noodles and add noodles to wok. Stir fry briefly.
13. Serve as soon as cooked

Variations:

Depending on the size of your wok you may not want to add the noodles to the wok. In that case serve the noodles separately. There should be enough sauce to soak into the noodles when you serve the prawns and vegetables on top of them.

You can use chicken or beef instead of prawns. In that case you would cook the chicken or beef first, then cook the ginger, carrot etc.

You can use other vegetables that you have on hand or that are in season. The aim here is to have a dish that is colourful and tasty.

Tips:

You can retain the shells and heads of the prawns to make prawn stock. (I’ll put the recipe here soon.)

Don’t allow the dish to sit too long before serving as the prawns will overcook and the vegetables will tend to lose their colour and crispness.