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)
Ingredients
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.
Method
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!
Hello Vincent and welcome to Rhubarb & Ginger! Gosh, I'd be most honoured to add my blog to Petitchef, thankyou so much! I'll go along and get it organised in just a minute. :)
ReplyDeleteI'm glad you are enjoying the recipes, one thing you can be sure of with my recipes, is that they're all tried and tested in my own kitchen at home! LOL
Oh yeah for sure could eat this twice a week, and maybe for a couple of lunches. I would have to beware of the heat factor, hubby isn't a fan of hot food, me the hotter the better.
ReplyDeleteThanks for sharing your recipe.
My suggestion would be for you to use just a touch of chilli to begin with, then sprinkle sliced fresh chilli onto yours at serving, to cater for your palate! :)
ReplyDelete