Recipe: Prawn noodles

By Grant Allen

2 comments
Prawn noodles can be whipped up in as much time as it takes to prepare shop-bought noodles. Photo / Doug Sherring
Prawn noodles can be whipped up in as much time as it takes to prepare shop-bought noodles. Photo / Doug Sherring

There were no prawns at the market so we bought some frozen ones from a supermarket on the way home.

1 The dried egg noodles we got from the market were quickly cooked in boiling water and drained.

2 We ran the prawns under cold water to thaw them and then dried them with paper towels.

3 We cut up the garlic chives, the choy sum (a Chinese green like Bok Choy), podded a few peas, peeled some more garlic and mashed it up. I think we had a few beans left so we cut these into little pieces.

4 Now heat up some oil in a pan or wok. Add the garlic and when starting to cook, add the prawns, cooking a few at a time and then keeping them warm.

5 When you have cooked all the prawns add your veges to the pan and cook until just wilted. They should still be a bit crunchy.

6 Quickly add some sweet chilli sauce and a bit of soy sauce to the veges.

7 Run the cooked noodles under hot water to warm up. Drain and put in a bowl.

8 Put the cooked veges on top and then put the prawns on top of the veges.

Once you've prepared all the bits and pieces this is quicker than two-minute noodles to put together, and much tastier and better for you!

- Herald on Sunday

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