It was a Wednesday, it was way past lunchtime and as I said to my sister on FaceTime, I needed some kind of Oriental flavour in my mouth.
I also didn’t want to take ten years to cook it so it had to be quick and delicious.
- Rice Noodles (300g pack)
- Raw Peeled King Prawns (165g) – cooked prawns can also be used
- Spring onions (2 stalks)
- Broccoli – I would have preferred to use Tender stem Broccoli tips, but I only had the regular ones to hand.
- Sesame oil – 2tbsp
- Soy Sauce – 2tbsp
- Chilli flakes
- Chinese 5 spice
- Garlic (2 cloves)
- Ginger (30g)
- 1 stock cube (maggi/knorr)
- Sweet Chilli Sauce – 1tbsp
Prep time – 10 mins
- Chop the spring onions
- Put the prawns in a separate bowl and add the garlic, ginger and chilli flakes. Mix until all prawns are covered.
- Chop the broccoli as desired and soak in a bowl of bowling water for 2 minutes.
- Soak the rice noodles in boiling water for 1 minute, then rinse in a colander with cold water.
Cooking time – 10 mins
- Heat the sesame oil in a wok (medium-high heat) and fry the prawns once the oil is hot enough.
- Add the spring onions and broccoli to the wok and stir continuously for 2 minutes.
- Add the rice noodles to the wok.
- Season with soy sauce, Chinese 5 spice and stock cube.
- Stir the noodles until all covered with seasoning.
- Add the sweet chilli sauce and stir for a further minute.
Extra tip: in any stir fry, I like my vegetables to be crunchy so I take extra care not to leave them soaking in hot water for too long (if this step is needed), or to leave the stir fry cooking for longer than necessary.