Vermicelli with vegetables and prawns

Kieran Scott

Have all ingredients prepared and in bowls, sitting in the order they will go in the wok so you can work quickly. Add a splash of water if ingredients are looking a bit dry cooking.

Ingredients

200 g	Dried vermicelli noodles, rice ones (Main)
6 Tbsp	Light soy sauce
6 Tbsp	Rice wine
1 Tbsp	Palm sugar, grated
2 Tbsp	Peanut oil
1 Tbsp	Fresh ginger, peeled and finely grated
1	Chilli, finely chopped
4	Spring onions, sliced
1 handful	Green beans, trimmed and cut into small pieces
1	Red pepper, finely sliced
4	Button mushrooms, wiped and sliced
4 handfuls	Leafy greens, we used baby silverbeet, chard, and spinach, shredded
1 cup	Peas, fresh or frozen
16	Raw prawns (Main)
1 handful	Coriander leaves

Directions

1. Place the vermicelli in a large bowl and pour boiling water over to cover. Leave to soak for 60 seconds, then drain well.
2. Mix together the soy sauce, rice wine and sugar in a large bowl, add the drained noodles and set aside.
3. Heat 1 Tbsp oil in a wok over high heat. Add the ginger and chilli and stir-fry until aromatic. Add the vegetables and stir-fry until just tender and the green leaves are wilted. Transfer to a bowl.
4. Add remaining oil to the wok and add the prawns.Stir-fry until they turn pink. Return vegetables to the wok with the noodles. Heat through, then tip out on to a large shallow plate. Finish with the coriander leaves.