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Hot-and-sour prawns with flat egg noodles
Preparation info
- Difficulty
Easy
Appears in
Published 1999
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 3 tablespoons
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.
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