- 0:20 Prep
- 0:15 Cook
- 4 Servings
- Capable cooks
An old family favourite given a contemporary boost is easy to whip up and devour.
Ingredients
- 200g dried rice noodles
- 1 tablespoon peanut oil
- 800g green tiger prawns, peeled, cleaned leaving tails intact, deveined
- 2 red onions, cut into wedges
- 5cm piece ginger, cut into matchsticks
- 2 garlic cloves, thinly sliced
- 2 teaspoons Sichuan peppercorns, crushed
- 300g snow peas, trimmed, halved lengthways
- 1 bunch choy sum, trimmed, coarsely chopped
- 1 tablespoon shaoxing wine or dry sherry
- 1/3 cup (80ml) oyster sauce
- 1 tablespoon soy sauce
- 1/2 cup Thai basil leaves
Method
- Step 1Place the noodles in a large heatproof bowl and cover with boiling water. Set aside for 5 minutes to soak. Drain well.
- Step 2Meanwhile, heat half the oil in a wok over high heat until smoking. Add one-third of the prawns and stir-fry for 2-3 minutes or until prawns change colour and curl. Transfer to a plate. Repeat in 2 more batches with remaining prawns.
- Step 3Heat the remaining oil in wok over high heat. Add the onion, ginger and garlic and stir-fry for 1 minute. Add the peppercorns and snow peas and stir-fry for 1 minute or until snow peas are bright green and tender but still crisp. Add prawns, choy sum, wine, oyster sauce and soy sauce and stir-fry for 1-2 minutes or until heated through and choy sum just wilts. Remove from heat. Add half the basil leaves and gently toss to combine.
- Step 4Divide the noodles among serving bowls. Top with prawn stir-fry and sprinkle with remaining basil leaves. Serve immediately.
- Low fat
- Low kilojoule
Nutrition
1871 kj
Energy
7g
Fat Total
1g
Saturated Fat
7g
Fibre
35g
Protein
203mg
Cholesterol
1868.04mg
Sodium
10g
Carbs (sugar)
53g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Steve Brown
- Publication: Notebook:
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