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15 minutes
10 minutes
25 minutes
- 2 spring onions, cut into matchsticks
- 500ml vegetable stock
- 200g vermicelli rice noodles
- 350g Cooked Prawns Tail On, thawed
- 1 bunch buk choy, quartered lengthways
- Place the spring onion in a bowl filled with ice water and let it sit until it curls, about 10 minutes. Drain before using.
- While the stock and 2 cups (500ml) of water come to a boil in a large saucepan over high heat, add the noodles and cook for 4 minutes until tender. Then, add the prawns and cook for 1 minute until heated through before adding the bok choy. Let it sit for 2 minutes until the bok choy wilts before serving.
- Divide the noodles evenly into bowls and garnish with curls of spring onion.
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