Prawns with Chinese Noodle Stir-fry
serves 4 to 6
peeled tiger prawns
3 tbsp plain flour
400g Chinese egg noodles (medium)
2 tsp sesame oil
3 tbsp groundnut oil
3 cloves garlic, peeled and finely chopped
2 tsp finely chopped root ginger
1 red chilli, deseeded and finely chopped
1 carrot, peeled and cut into fine strips
120g green beans, topped, tailed and cut into three pieces
2 tsp dark soy sauce
1 tsp castor sugar
6 Spring onions, trimmed and cut into fine strips
Salt and freshly ground black pepper to season
with the noodles. Bring a large saucepan of water to the boil
with 1 teaspoon of salt and cook the noodles for 3-4 minutes.
Drain well and leave in the pan, Drizzle the sesame oil over and
toss to coat. Cover the noodles and set aside.
Season the prawns with salt and black pepper and toss in the flour
to coat lightly. Best way to do this is in a zip lock bag. Pour
2 tablespoon of groundnut oil into wok on medium to high heat.
Fry the prawns for 2 - 3 minutes until cooked through. Set aside
and keep warm, but do not cover.
Add the remaining groundnut oil to the wok, and then add the garlic
and ginger and sauté for about 30 seconds. Add in the chilli,
carrot and beans and sauté for 3 - 4 minutes. Season with
soy sauce and sugar. Add the noodles, spring onions (keep aside
a small amount spring onions) and bean sprouts and stir-fry for
1 minute more.
Serve the noodle stir-fry on warm platter, arrange prawns on top
and sprinkle the remaining spring onions on top. Serve immediately.