Fried gingered rice noodles with prawns
This recipe is packed with metabolism-boosting ginger!
Enjoy the flavours of Asia with this delightful recipe from Tony Chiodo
Ingredients
- 2 teaspoons dark roasted sesame oil
- 12 raw prawns, shelled and deveined, tails left intact
- 1 garlic clove, crushed
- 2 cm knob of ginger, cut into fine matchsticks
- ½ onion, finely sliced
- Sea salt
- 1 carrot, cut into fine matchsticks
- 5 button mushrooms, sliced
- 5 baby corn, halved
- 100g sugar snap peas, trimmed
- 200g fresh flat rice noodles
- 2 tablespoons shoyu
- 3 tablespoons mirin
- 1 tablespoon ginger juice (see Note)
- 1/3 cup roasted cashews
- 1 tablespoon roughly chopped coriander
Method
- Heat half the sesame oil in a frying pan or wok over medium heat. Add the prawns and fry for 7 minutes, or until pink and firm. Set aside on paper towel.
- Heat the remaining sesame oil in a frying pan or wok over medium heat and sauté the garlic and ginger for 1 minute. Add the onion, a pinch of sea salt and enough water to cover the base of the pan. Cover and cook for about 5 minutes, until the onion is soft. Add the carrot and mushroom and simmer for 3-5 minutes, or until tender. Add the corn and sugar snap peas, then add the noodles and prawns. Cover and simmer over low heat for 3 minutes – you may need to add a little water to prevent the vegetables from sticking.
- Stir through the shoyu, mirin and ginger juice. Serve hot with cashews and coriander on top.
This is an extract from Feel Good Food by Tony Chiodo, $45, Hardie Grant Books.
If you liked this recipe, you might also like this recipe for spiced prawns and dolmades with saffron vinaigrette. Make sure to follow us on Facebook and Twitter for weekly recipe updates.
