- 200g rice noodles
- 200g raw peeled king prawns
- 1 tsp finely chopped or grated ginger
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 2 tbsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 4 eggs, beaten
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 100g beansprouts
The two most common beansprouts are the green-capped mung bean…
- 4 baby bok choi or 1 small young cabbage, shredded
- 6 spring onions, thinly sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 1 tsp soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- sweet chilli sauce and prawn crackers, to serve
Pour a kettleful of boiling water over the noodles and cover for 10 mins. Meanwhile, mix together the prawns and ginger. Heat 1 tsp oil in a large non-stick frying pan and stir-fry the gingery prawns over a high heat for 2 mins until pink. Tip into a bowl. Return the pan to the heat and add another tbsp oil. When hot, pour in the beaten eggs, spreading out to form an even layer. Cook until set, then lift out of the pan, roughly shred with a knife and set aside. Drain the noodles.
Heat the remaining oil in the pan and stir-fry the beansprouts, bok choi and spring onions for 2 mins or until the bok choi softens. Return the prawns, noodles, eggs and soy sauce to the pan, tossing to combine. Serve immediately with sweet chilli sauce and prawn crackers, if you like.
Make it into a soupCover 75g thin rice noodles with a kettleful of water and set aside. Meanwhile, bring 600ml chicken stock to the boil and add the prawns, ginger, halved bok choi, beansprouts and spring onions. Simmer for 2 mins. Drain the noodles, divide between 2 bowls, then ladle over the prawn broth. Stir a spoonful of sweet chilli sauce and a squeeze of lemon or lime juice into each before serving.