Red curry prawn noodles
- 125g dried rice vermicelli noodles
- 10 green prawns, peeled, deveined and tails removed
- 2-3 tablespoons red curry paste
- 2 tablespoons vegetable oil
- 2 eggs, lightly beaten
- 4 spring onions, cut into 2cm lengths
- ½ cup (125mL) chicken stock
- 2 tablespoons soy sauce
- ½ cup coriander leaves
- 2 lemon wedge
Soak noodles in a bowl of hot water for 10 minutes or until soft, drain and set aside.
Take a deep recovery breath after dealing with the prawns, then slice prawns in half lengthways.
Place prawns in a bowl and mix in the curry paste to coat each prawn.
Heat 1 tablespoon oil in a wok over high heat and cook eggs in an ‘omelette’, remove from wok and set aside.
Wipe the wok out with paper towel.
Heat remaining oil and stir fry prawns for 2 minutes, then add noodles and spring onions and stir for another 2 minutes.
Add stock and soy sauce, stir until heated through.
Slice the omelette and stir though.
Divide noodles and prawns between two bowls and garnish with coriander and lemon.
- I use rice vermicelli noodles because they are gluten-free, but they do have an annoying habit of clinging together unless you persist with gently mixing.
- Substitute with your favourite noodles, such as hokkien or soba.
- If your kids love prawns, then by all means double or triple the recipe to suit the whole family.
- This recipe works just as well with a milder curry paste such as korma or satay.
- Recipe created by Melissa Hughes for Kidspot.