A quick and easy Thai-style prawn noodle dish, you could do this with chicken or pork too. You can also add more vegetables, for example pak choi or green pepper.
Cooking time: under 30 minutes
Serves 1 or 2
Ingredients:
- 200g Prawns
- 1 Onion
- 4 cloves Garlic
- 1″ piece of Ginger, peeled
- 1 medium sized Carrot
- 1 lime
- Spring onions
- 1 tsp Paprika
- 2 tsp Chinese five spice
- 1 tsp Chilli flakes
- 1/2 tsp ground Coriander
- 1 tbs plain flour
- 1 tsp Soy Sauce
- 2 tsp Rice wine or sherry(if you have it)
- Vegetable Oil
- A few dashes of fish sauce
- Noodles (about 160g dry)
- Fresh Coriander
Method:
- Slice all the vegetables into thin strips
- Heat a generous measure of vegetable oil in a wok or frying pan and put some water on the boil in a large pan
- When the water boils add the noodles and cook according to the instructions on the packet.
- In a bowl mix 1 tsp of the five spice with the flour.
- Dust the prawns with the flour, making sure to shake off any excess.
- When the oil is very hot, fry the prawns in the wok. It’s best to do this in batches to avoid crowding the wok. Be careful not to overcook them as they only take a minute or two to cook.
- Set the prawns aside and pour off the excess oil from the wok, leaving just a little for the vegetables.
- Add the onion, garlic, ginger and carrot to the wok along with the spices and the rice wine.
- Stir-fry the vegetables until the carrots are just beginning to go soft but still retain a little crunch.
- Add the soy sauce, fish sauce and the spring onions.
- Bring the soy sauce to the boil briefly then return the prawns to the wokAdd the onion, garlic, ginger and carrot to the wok along with the spices and the rice wine.
- Mix the drained noodles in with the vegetables, juice in the lime and garnish with generous amounts of chopped fresh coriander
