Name: Rice noodles with snow pea sprouts and prawns
Yield: 4
Ingredients: 600 gm fresh rice noodles, thickly sliced; 60 ml (¼ cup) peanut oil; 16 green medium prawns, peeled, cleaned, coarsely chopped; 20 gm ginger, finely grated on a microplane; 4 garlic cloves, crushed; 160 gm snow pea sprouts; 4 small red chillies, coarsely chopped (optional); 2 tbsp bean sauce (see note); 2 tbsp Shaoxing wine; To season: soy sauce

Fresh rice noodles from your local Chinese grocer are ideal for this dish. In milder weather, they will keep for up to three days at room temperature; in the cold (or the fridge) they become brittle. Dried rice noodles, reconstituted in boiling water, make a handy substitute.

Ingredients

600 gm fresh rice noodles, thickly sliced

60 ml (¼ cup) peanut oil

16 green medium prawns, peeled, cleaned, coarsely chopped

20 gm ginger, finely grated on a microplane

4 garlic cloves, crushed

160 gm snow pea sprouts

4 small red chillies, coarsely chopped (optional)

2 tbsp bean sauce (see note)

2 tbsp Shaoxing wine

To season: soy sauce

Method

Main

1.Steam rice noodles in a large steamer until tender and warm (2-4 minutes).

2.Meanwhile, heat oil in a wok or large frying pan over high heat, add prawns and toss until starting to turn opaque (1 minute), then add ginger and garlic and stir until fragrant (30-50 seconds). Add snow pea sprouts, chillies, bean sauce, Shaoxing wine and 2 tbsp water. Toss to combine, until snow pea sprouts are half wilted (1-2 minutes). Season to taste with soy and serve hot with rice noodles.

Note We like the Fu Chi brand of bean sauce; it’s made from fermented soy beans and barley.
Notes

Recipe / styling by Lisa Featherby

Styling by Vanessa Austin

Ingredients

Method

Main

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