Ingredients
125g dried rice vermicelli noodles
10 green prawns
peeled, deveined and tails removed
2 tbsp red curry paste
2 tbsp vegetable oil
2 eggs
lightly beaten
4 spring onions
cut into 2cm lengths
½ cup chicken stock
(125mL)
2 tbsp soy sauce
½ cup coriander leaves
for garnish
2 lemon wedge
for garnish
Allergy Advice
Contains Eggs
Contains Fish
Contains Gluten
Contains Nuts
Contains Shellfish
Contains Soy
Equipment
- 1 wok
- 1 bowl
- 1 paper towel
Instructions
- Soak noodles in a bowl of hot water for 10 minutes or until soft, drain and set aside.
- 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.
Notes
Tip
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.
Tip
If your kids love prawns, then by all means double or triple the recipe to suit the whole family.
Variation
Substitute with your favourite noodles, such as hokkien or soba.
Variation
This recipe works just as well with a milder curry paste such as korma or satay.
