This is another of hubby's concoctions and one which I absolutely love and would be very happy to eat twice a week!
It is very useful for Monday evening's dinner, when we're due to shop the next day and consequently there isn't much in the way of vegetables or fresh food in the fridge. With this one, there's no need to try and keep salad fresh, or stop carrots from going floppy!
One word of warning, though - dependant upon the chillies, it can turn out blisteringly hot. Mind you, that's part of the fun of the dish!
CHILLI PRAWN NOODLES (Serves 4)
250g pack of egg noodles
300g pack of prawns
3 tbsp dark soy sauce
2 tbsp groundnut or sunflower oil
3 tbsp runny honey
1.5 tbsp toasted sesame oil
2 shallots, finely chopped
2 red chillies, finely chopped
100g frozen peas, defrosted
2 tsp chinese five spice
coriander leaves as garnish.
1. Place the dried noodles into a large bowl and completely cover them with freshly boiled water, leaving to stand until soft or al dente.
2. Meanwhile, in a wok or deep frying pan, heat the oil and gently saute the finely chopped shallots and chillies until soft, do not let them brown. Once soft, add the five spice and the peas and set aside.
3. Once the noodles are soft, drain them thoroughly and stir through the soy sauce, honey & sesame oil. Add the noodles to the wok and stir through over a high heat before adding the prawns, which must be defrosted and drained. Fry until the prawns are warmed through and serve immediately with a sprinkling of coriander leaves for garnish.
Don't forget your handkerchief, because your nose is bound to run!