Coconut Vermicelli

A really light and creamy noodle dish.

Preparation:

1. Cook the noodles as per the packet instructions and then drain off the excess water and simply follow the cooking instructions below.
2. In a saucepan, cook the Blue Dragon coconut mik, shallots and chives over a medium heat. Add the prawns and keep simmering, for a couple of minutes until the prawns turn pink. Season with Blue Dragon Thai Fish Sauce, lemon juice and sugar.
3. Remove half the sauce from the pan, and set aside, meanwhile, add the Blue Dragon Medium Egg Noodles to the remaining sauce in the pan and stir-fry for a few minutes until the noodles are cooked and well mixed with the sauce. Transfer the noodles into a serving bowl and top with the remaining sauce and serve with bean sprouts.
4. This dish can be greatly enhanced by topping it with shredded omelette. Oil the pan with a thin coating of oil. Pour in the beaten egg to make a thin omelette. Once cooked, remove from the pan and roll into a thin cylinder and cut across into thin strips.

Useful tip:

100g dry noodles give about 250g ready for wok noodles... more