- 0:15 Prep
- 0:10 Cook
- 8 Servings
- Capable cooks
With plump prawns and a garlic-soy sauce, these slippery rice noodles are irresistible.
Ingredients
- 375g pkt large rice stick noodles
- 60ml (1/4 cup) vegetable oil
- 200g medium green prawns, peeled leaving tails intact, deveined
- 3 garlic cloves, finely chopped
- 1 tablespoon sambal oelek
- 2 tablespoons soy sauce
- 2 tablespoons kecap manis
- 2 eggs, lightly whisked
- 100g bean sprouts, trimmed
- 1/4 cup chopped fresh chives
Method
- Step 1Place the noodles in a large heatproof bowl. Cover with boiling water and set aside until the noodles are tender. Drain and set aside to cool.
- Step 2Heat the oil in a wok over medium-high heat until just smoking. Stir-fry the prawns, garlic and sambal oelek for 2 minutes or until the prawns curl and change colour. Add the noodles, soy sauce and kecap manis. Stir-fry for 1 minute or until combined.
- Step 3Add the egg and stir-fry for 30 seconds. Add the bean sprouts and half the chives and stir-fry for 2 minutes or until the egg is just cooked. Season with salt and pepper. Sprinkle with the remaining chives.
Nutrition
1580 kj
Energy
9.5g
Fat Total
1g
Saturated Fat
1g
Fibre
11g
Protein
59g
Carbs (total)
All nutrition values are per serve
Notes
Serves 8 as part of a banquet.
Stir-fried in a hot wok for the ultimate smoky flavour, this noodle dish is a real taste of Malaysian hawker food.
- Author: Michelle Noerianto
- Image credit: Jeremy Simons
- Publication: Australian Good Taste
