Name: Rice noodles with prawns and oyster sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoon peanut oil; 20 green prawns, peeled, tails intact, deveined; 1 onion, thinly sliced; 2 clove garlic, crushed; 1 long red chilli, finely chopped; 500 gram fresh rice noodles, cut into 1 cm thick slices; 1/3 cup oyster sauce; 2 tablespoon soy sauce; 2 cup bean sprouts; 50 gram baby spinach; 1/3 cup cashews, toasted

Rice noodles with prawns and oyster sauce

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Serves 4

Prep

15M

Cook

15M

Total

30M

Ingredients

2 tablespoon peanut oil

20 green prawns, peeled, tails intact, deveined

1 onion, thinly sliced

2 clove garlic, crushed

1 long red chilli, finely chopped

500 gram fresh rice noodles, cut into 1 cm thick slices

1/3 cup oyster sauce

2 tablespoon soy sauce

2 cup bean sprouts

50 gram baby spinach

1/3 cup cashews, toasted

Method

1.Heat half the oil in a wok or large frying pan on high. Stir-fry prawns in 2 batches for 2-3 minutes, until changed in colour. Transfer to a plate and cover to keep warm.

2.Heat remaining oil in same wok on high. Stir-fry onion, garlic and chilli for 2-3 minutes, until onion is just tender.

3.Return prawns to wok with noodles and sauces. Stir-fry 1-2 minutes to heat through. Add sprouts and baby spinach. Serve topped with cashews.

Fresh rice noodles are available from Asian supermarkets. Cut in lengths, unroll slightly and add straight to the wok. If unavailable, buy noodles from the refrigerated section of the supermarket. Plunge into hot water, separate, then drain before adding to the wok.
Note

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Ingredients

Method

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