Once you hear the prawns sizzle in the wok, you’re less than 10 minutes away from dishing up delicious bowlfuls of noodles.
Ingredients
- 1 bunch shallots, ends trimmed
- 440g pkt shelf-fresh hokkien noodles
- 1 1/2 tablespoons peanut oil
- 500g medium green prawns, peeled, deveined
- 1 stem lemon grass, pale section only, finely chopped
- 125ml (1/2 cup) honey and soy marinade
Method
- Step 1Cut three-quarters of the shallots into 3cm lengths. Finely shred remaining shallots. Place the noodles in a large bowl and cover with boiling water. Set aside for 2 minutes to soak. Drain.
- Step 2Heat half the oil in a wok or a large frying pan over high heat. Add the prawns and stir-fry for 2-3 minutes or until cooked through. Transfer to a bowl.
- Step 3Heat the remaining oil in the wok over high heat. Stir-fry the shallot pieces for 1 minute. Add the prawns, lemon grass, noodles and marinade. Stir-fry for 1 minute or until well combined and heated through. Divide among serving bowls and top with the shredded shallot.
- Low fat
- Low kilojoule
- Low sugar
Nutrition
1430 kj
Energy
9g
Fat Total
2g
Saturated Fat
3g
Fibre
26g
Protein
127mg
Cholesterol
1476.61mg
Sodium
8g
Carbs (sugar)
37g
Carbs (total)
All nutrition values are per serve
Notes
With a twist: Beef & noodle stir-fry: Replace the prawns with beef rump steak, thinly sliced.
Prawn noodle soup: Omit marinade. Add the lemon grass with shallot. After stir-frying the shallot mixture, add 1.5L chicken stock to wok. Bring to a simmer. Ladle soup over noodles. Top with shredded shallot.
- Author: Kathy Knudsen
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
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