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Rainbow Noodles

Rainbow Noodles Prep time: 10 mins 
Cooking time: 10 mins

Ingredients

  • 225g tiger prawns, raw, de-veined and peeled
  • 1 tbsp rice wine or sherry
  • 2 1/2 tbsp fresh ginger, peeled and finely chopped
  • 1 tsp Blue Dragon Sesame Oil
  • 250g Blue Dragon Fine Egg Noodle Nests
  • 6 spring onions, trimmed
  • 4 tbsp vegetable oil
  • 1 tbsp mild Indian curry powder
  • 1/2 tsp Chinese five spice powder
  • 200g bean sprouts
  • 60ml chicken or vegetable stock
  • 2 tbsp Blue Dragon Dark Soy Sauce
  • 1/2 tsp sugar
  • seasoning (salt & pepper)

Serves: 4

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Rainbow Noodles

A mild curried noodle dish, suitable for all the family.

Preparation:

  1. Peel the prawns but keep the tails intact. De-vein the prawns, by scoring lengthways along the back with a sharp knife. In a bowl, add the rice wine (or sherry), 2 teaspoons of the ginger and the sesame oil and add the prawns. Toss to coat them well.
  2. Cook noodles according to pack instructions, and drain. Finely chop the spring onions.
  3. Heat a tablespoon of oil in a wok over a very high heat until very hot. Stir-fry the prawns in small batches until they turn pink (1-2 minutes). Remove and drain on kitchen paper. Pour away the oil and wipe the wok clean.
  4. Reheat the wok with the remaining oil until very hot. Fry the curry and five spice powder until fragrant, add the spring onion and remaining ginger and stir-fry for one minute. Add the beansprouts and cook for 20 seconds, then add the prawns, stock, soy sauce, salt, sugar and pepper, and stir well.
  5. Add the noodles and toss until they’re cooked through and have soaked up all the sauce.

Useful tip:

Prawns can be cooked with the shell intatct - especially successful when cooked over a barbeque... more


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Reviews for Rainbow Noodles


AndreaF   29 July 2011

Tasty, fresh and best of all quick. The curry adds a great edge to a stir fry. Great with tofu too.

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