Prawn Fried Rice Noodles

imageimageServe 2 adults

Ingredients:

  • 8-12 king prawns, peeled, deveined, and   butterflied or buy the ones that are already done.
  • rice noodles 0.5mm thick – 200g
  • 2 / 3 eggs (optional)
  • 2 cups shredded chinese cabbage
  • 2 large carrot
  • 1 spring onion
  • 1 large sharlotte
  • 1 tablespoon coconut oil / veg oil
  • 1 tablespoon curry powder (add more for more spice)
  • 2 teaspoons salt
  • 1 tablespoon rice wine / white wine vinegar
  • 1 tbsp sesame oil
  • 2 tablespoons light  soy sauce
  • Pinch of white pepper

Method:

  1. Rinse the prawns and pat dry and set aside. Soak the rice noodles in cold water for about 10-15mins. Drain the noodles and set aside.
  2. Beat the eggs in a bowl and make a thin omelet and then cut into thin strips about 2 cm thick and set aside. Cut the chinese cabbage, carrot, sharlotte into thin slices and set aside.
  3. Heat the wok on the highest setting and add oil, shrimp and stir-fry for about 20 seconds. Add the carrot and stir fry for 1 min.
  4. Then add the chinese cabbage and onion and stir-fry for about 30 seconds. Then sprinkle the curry powder evenly over the mixture.
  5. Add the rice noodles, rip them into manageable 10 -15 cm lengths for easy eating later. Mix the salt and rice wine/ vinegar well in a small bowl (until salt has melted) then pour it over the noodles evenly.
  6. Keep stiring and turning the noodles so that they won’t stick to the wok. If they get sticky then add some more oil at the bottom.
  7. Add the sesame oil, soy sauce, white pepper, spring onion and the eggs. Mix thoroughly again for another few minutes.
  8. Add more sesame oil and soy sauce if required (according to your taste).

Serve immediately with some fresh coriander. 😋

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