Add some prawns to this spicy flavoursome noodle side to make a complete meal
Ingredients
- 250g dried rice-stick noodles
- 2 tablespoons vegetable oil
- 1 brown onion, halved, thinly sliced
- 2 garlic cloves, thinly sliced
- 1 tablespoon curry powder
- 2 Chinese sausages, thinly sliced (see note)
- 2 medium carrots, peeled, halved lengthways, sliced diagonally
- 100g beansprouts, trimmed
- 1/2 cup Massel chicken style liquid stock
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon brown sugar
Method
- Step 1Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 5 minutes or until noodles are tender. Drain.
- Step 2Heat a large wok over medium-high heat. Add oil. Swirl to coat. Stir-fry onion and garlic for 2 minutes or until onion has just softened. Add curry powder. Stir-fry for 30 seconds or until fragrant. Add sausage and carrot. Stir-fry for 2 minutes or until heated through. Add rice noodles, beansprouts, chicken stock, soy sauce, rice wine vinegar and brown sugar. Stir-fry for 1 to 2 minutes or until noodles are heated through. Serve.
Nutrition
1448 kj
Energy
17.1g
Fat Total
3.9g
Saturated Fat
5.1g
Fibre
8.8g
Protein
10mg
Cholesterol
1099mg
Sodium
37.8g
Carbs (total)
All nutrition values are per serve
Notes
Chinese sausage or lop cheong is found in the Asian aisle of the supermarket.
Serve with: Stir-fried large green prawns, peeled (tails intact).
- Author: Michelle Noerianto
- Image credit: Cath Muscat
- Publication: Super Food Ideas
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