These Indonesian-flavoured noodles feature the delicious sweetness of kecap manis. Simply increase the prawns to make a main meal.
Ingredients
- 250g Chang's rice vermicelli noodles
- 2 tablespoons vegetable oil
- 5 eschalots, peeled, thinly sliced
- 2 garlic cloves, thinly sliced
- 300g medium green prawns, peeled, tails intact, deveined
- 1 medium tomato, diced
- 2 cups roughly shredded wombok (Chinese cabbage)
- 1/4 cup kecap manis
- 2 tablespoons oyster sauce
- 1/2 teaspoon hot chilli sauce
- 1/2 teaspoon ground white pepper
- 1 egg, lightly beaten
Method
- Step 1Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 4 minutes or until just softened. Drain.
- Step 2Heat a wok over medium-high heat. Add oil. Swirl to coat. Add eschalots and garlic. Stir-fry for 1 minute or until softened. Add prawns. Stir-fry for 3 minutes or until prawns are just pink. Add tomato and wombok. Stir-fry for 1 minute or until heated through.
- Step 3Add noodles, kecap manis, oyster sauce, chilli sauce and pepper. Toss to combine. Add egg. Stir-fry for 1 minute or until egg is cooked. Serve.
- Low kilojoule
- Low sugar
Nutrition
1604 kj
Energy
11.4g
Fat Total
1.7g
Saturated Fat
2.2g
Fibre
16.7g
Protein
114mg
Cholesterol
1301mg
Sodium
53.5g
Carbs (total)
All nutrition values are per serve
Notes
Serve with: Barbecued or steamed fish or barbecue chicken.
- Author: Michelle Noerianto
- Image credit: Cath Muscat
- Publication: Super Food Ideas
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