Hot-and-sour prawns with flat egg noodles

Name: Hot-and-sour prawns with flat egg noodles
Cuisine: Australian
Ingredients: ¼ cup Fried Shallots; 18 choy sum leaves, washed; 200 g bean sprouts; 100 g snowpea sprouts, trimmed; 60 ml Sichuan Pepper Oil; 500 g flat egg noodles, blanched; 30 large green prawns, shelled and deveined; 300 ml Hot-and-sour Coconut Sauce; 3 tablespoons Nonya Spice Paste

Preparation info

Difficulty
Easy

Appears in

Spice

By Christine Manfield

Published 1999

About

A versatile noodle dish that borrows from the Chinese lo mein principle where the meat, fish or vegetables are simply tossed in a velvety sauce to coat rather than drown the noodles. This way, the flavours are kept fresh and vibrant.

Ingredients

60 ml Sichuan Pepper Oil
3 tablespoons Nonya Spice Paste

Asia
Oceania
China
Australia
Japan
Mediterranean
Pasta
Spicy

Method

Heat oil in a wok and fry spice paste over moderate heat until fragrant, about 2 minutes. Add sauce and bring to a boil, then add prawns and cook for 2 minutes, tossing wok constantly, until prawns begin to change colour.
Add noodles, snowpea sprouts, bean sprouts and choy sum leaves and allow leaves to wilt in sauce. Taste and adjust seasoning if necessary.