Fried gingered rice noodles with prawns

Fried gingered rice noodles with prawns

By
From
Feel Good Food
Serves
4
Photographer
Chris Chen

This is a terrific meal that you can cook in minutes. If you don’t even have the time to add the prawns, then forget them and the dish will be ready even sooner. I use my well-worn wok and sometimes can’t help but eat directly from it – when no one’s around of course! If you like, substitute the prawns with 200 g of stir-fried tofu or tempeh and it will still taste delicious.

Ingredients

Quantity Ingredient
2 teaspoons dark roasted sesame oil
12 raw prawns, shelled and deveined, tails left intact
1 garlic clove, crushed
2 cm knob ginger, cut into fine matchsticks
1/2 onion, finely sliced
sea salt
1 carrot, cut into fine matchsticks
5 button mushrooms, sliced
5 baby corn, halved
100g sugar snap peas or snow peas, trimmed
200g fresh flat rice noodles
2 tablespoons shoyu
3 tablespoons mirin
1 tablespoon ginger juice, (see note)
1/3 cup roasted cashews
1 tablespoon coriander, roughly chopped

Method

  1. Heat half the sesame oil in a frying pan or wok over medium heat. Add the prawns and fry for 7 minutes, or until pink and firm. Set aside on paper towel.
  2. Heat the remaining sesame oil in a frying pan or wok over medium heat and sauté the garlic and ginger for 1 minute. Add the onion, a pinch of sea salt and enough water to cover the base of the pan. Cover and cook for about 5 minutes, until the onion is soft. Add the carrot and mushroom and simmer for 3–5 minutes, or until tender. Add the corn and sugar snap peas, then add the noodles and prawns. Cover and simmer over low heat for 3 minutes – you may need to add a little water to prevent the vegetables from sticking.
  3. Stir through the shoyu, mirin and ginger juice. Serve hot with cashews and coriander on top.

Note

  • Grate a 4 cm knob of ginger, place in a muslin cloth (cheesecloth) and squeeze out the juice.
Tags:
healthy
wholefoods
diet
low-fat
low fat
SBS
simple
easy
weeknight
midweek
mid-week
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