- 200g dried rice vermicelli or 3 x 150g Straight to Wok rice noodles
- 1-2 tbsp sunflower oil
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
- 1 tsp chopped ginger
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 1 tbsp hot curry powder
- 1 Chinese cabbage, cut into 1cm slices
- 1 carrot, very thinly sliced
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 150ml hot chicken stock
- 1 tsp brown sugar
- 2 tsp vinegar (any will do)
- 400g small, cooked, peeled prawns
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
- 140g beansprouts
- bunch spring onion, thinly sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- Oriental chilli oil, (look for one that contains shrimp paste), to serve)
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
- soy sauce, to serve
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
If using dried noodles, place in a heatproof bowl, cover with boiling water and leave to soak for 5 mins, or follow the pack instructions. Drain well.
Meanwhile, heat the oil in a wok and stir-fry the ginger for 1 min. Add the curry powder and cook for 1 min more.
Add the cabbage and carrot and stir-fry for 2 mins. Mix together the stock, sugar and vinegar and add to the pan with the prawns, beansprouts and drained noodles. Cook until piping hot, then stir through the spring onions, divide between bowls and serve with a splash of chilli oil and soy sauce.