Vermicelli with vegetables and prawns
( SERVES 4 )
Photo by Kieran Scott
Have all ingredients prepared and in bowls, sitting in the order they will go in the wok so you can work quickly. Add a splash of water if ingredients are looking a bit dry cooking.
|200 g||Dried vermicelli noodles, rice ones|
|6 Tbsp||Light soy sauce|
|6 Tbsp||Rice wine|
|1 Tbsp||Palm sugar, grated|
|2 Tbsp||Peanut oil|
|1 Tbsp||Fresh ginger, peeled and finely grated|
|1||Chilli, finely chopped|
|4||Spring onions, sliced|
|1 handful||Green beans, trimmed and cut into small pieces|
|1||Red pepper, finely sliced|
|4||Button mushrooms, wiped and sliced|
|4 handfuls||Leafy greens, we used baby silverbeet, chard, and spinach, shredded|
|1 cup||Peas, fresh or frozen|
|1 handful||Coriander leaves|
- Place the vermicelli in a large bowl and pour boiling water over to cover. Leave to soak for 60 seconds, then drain well.
- Mix together the soy sauce, rice wine and sugar in a large bowl, add the drained noodles and set aside.
- Heat 1 Tbsp oil in a wok over high heat. Add the ginger and chilli and stir-fry until aromatic. Add the vegetables and stir-fry until just tender and the green leaves are wilted. Transfer to a bowl.
- Add remaining oil to the wok and add the prawns.Stir-fry until they turn pink. Return vegetables to the wok with the noodles. Heat through, then tip out on to a large shallow plate. Finish with the coriander leaves.