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Chilli prawn rice noodles
Chilli prawn rice noodles
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Indulge in savory prawn noodles tossed in sweet chili and soy sauce - a delightful blend of flavors!
Ingredients:
  • 27.30 gm peanut oil
  • 1kg green prawns, peeled and deveined, tails intact
  • 1 red onion, halved, thinly sliced
  • 200g snow peas, topped and tailed, diagonally halved
  • 2 carrots, cut into short, thin sticks
  • 2 garlic cloves, thinly sliced
  • 3cm piece fresh ginger, peeled, cut into thin sticks
  • 20.00 gm water
  • 2 x 450g pkts rice noodles, softened according to packet directions
  • 80ml sweet chilli sauce
  • 60ml soy sauce
  • 21.00 gm lime juice
  • 500.00 ml bean sprouts
  • 1 bunch coriander, leaves picked
Instructions:
  • Preheat a large wok over high heat. Add 1 tablespoon of oil, swirling to coat the sides. Heat until very hot.
  • Cook one-third of the prawns in the wok until they just change color, which should take about 2 minutes. Transfer them to a plate. Repeat this process with the remaining prawns in two more batches, making sure to reheat the wok between each batch. Once all the prawns are cooked, remove them from the wok.
  • Heat the rest of the oil in a wok over medium-high heat. Add onion, snow peas, carrots, garlic, and ginger. Stir-fry for 1-2 minutes. Add water, cover, and cook for 30-60 seconds until vegetables are tender.
  • Toss rice noodles with sweet chili sauce, soy sauce, and lime juice until heated through, then add in the prawns.
  • Combine the bean sprouts and coriander, toss well, and serve immediately.

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