Ginger and Chilli Prawn Noodles

Ginger, garlic and chilli give this quick prawn supper a lively start, with soy sauce and toasted sesame oil adding savoury depth. Chinese leaf brings tender leaves and a little bite from its thicker ribs, while fine egg noodles catch the sauce beneath the prawns.

Have everything chopped and measured before heating the wok, as the cooking moves quickly once the ginger goes in. Give the prawns just enough time to turn pink and opaque, then serve straight away; this is a dinner that rewards preparation rather more than a leisurely search for the soy sauce.

Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Cuisine: Asia

Courses: Mains

Difficulty: Beginner

Servings: 2

Calories: 364

Best Season: All year

Description

King prawns and Chinese leaf are tossed in a freshly made chilli-garlic sauce and served over fine egg noodles.

Ingredients

2 nests dried fine egg noodles (100 g in total)
1 tsp toasted sesame oil
1 tbsp light soy sauce
1 tbsp vegetable oil (13.6 g; extra oil is optional)
10 g fresh ginger (peeled and chopped)
0.5 Chinese leaf (250 g prepared, roughly chopped)
150 g raw peeled king prawns (patted dry)
1 red chilli (15 g prepared, finely chopped)
1 clove garlic (3 g prepared, crushed)
1 tsp rice vinegar
0.5 tsp sugar
1 tbsp water (for the chilli sauce)
spring onions (optional, sliced, to serve)
sesame seeds (optional, to serve)

Instructions

1
Put the chilli, garlic, vinegar, sugar and water into a small saucepan. Simmer gently for 3 to 5 minutes until softened and slightly thickened. Adjust the finished sauce to 30 g by reducing a little longer or stirring in water. Use 15 g for the stir-fry and reserve the remainder.
2
Cook the egg noodles in boiling water for about 4 minutes, until tender. Drain, rinse briefly and drain thoroughly, then toss with ½ tsp sesame oil.
3
Mix the measured chilli sauce with the soy sauce, remaining ½ tsp sesame oil and 1 tbsp water.
4
Heat the vegetable oil in a wok over a high heat. Stir-fry the ginger for 30 seconds, then add the Chinese leaf and cook for 2 to 3 minutes.
5
Move the cabbage aside, adding a little more oil if necessary. Add the prawns and cook for about a minute on each side. Pour in the sauce and toss for another 1 to 2 minutes, until the prawns are pink and opaque throughout.
6
Serve over the noodles, adding spring onions and sesame seeds if using.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 364.438667kcal

% Daily Value *
Total Fat 12.231133g19%
Saturated Fat 1.570866g8%
Sodium 630.51mg27%
Total Carbohydrate 42.048625g15%
Dietary Fiber 3.39225g14%
Sugars 3.53725g
Protein 22.641275g46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Reserve the surplus chilli sauce. Allergens: egg, wheat/gluten, soy, sesame and crustaceans.

Nutrition is an estimate per serving, based on the stated weights. Optional garnishes, accompaniments and extra seasoning are excluded. Brands and preparation can change the figures. Includes 100 g dried noodles, 250 g Chinese leaf and 15 g homemade chilli sauce. Optional extra oil, spring onions and sesame seeds are excluded.