Rainbow Noodles

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. Soak the noodles in hot water for 4 minutes, 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