Julie Goodwin: Burning noodles with prawns

Ingredients

1 × 400g packet wok-ready thin Hokkien noodles

2 tsp peanut or vegetable oil

20 large uncooked green prawns, peeled and deveined, tails intact

70g piece ginger, peeled and finely chopped

2 cloves garlic, finely chopped

1 red onion, cut into wedges

1 red capsicum, seeded and thinly sliced

1 bunch broccolini, thinly sliced on the diagonal

⅓ cup sweet chilli sauce

2 tbsp hot chilli sauce

2 tbsp light soy sauce

1 cup bean sprouts

2 small fresh red chillies, very thinly sliced

½ bunch coriander, leaves picked

crispy fried garlic (see Note)

Method

Step 1 Place the noodles into a bowl. Boil the kettle and pour over the noodles. After about 1 minute, drain in a colander.

Step 2 In a wok over high heat, place the oil and stir-fry the prawns in small batches until they have turned pink, then set aside in a bowl.

Step 3 Add the ginger and garlic to the wok and saute for 1 minute, until soft and fragrant. Add the vegetables and saute for 1-2 minutes. Add the prepared noodles and reduce the heat to low.

Step 4 Add the sweet chilli, hot chilli and soy sauces to the pan. When warmed through, remove from the heat and divide between four warmed bowls. Garnish with the bean sprouts, chilli, coriander leaves and crispy fried garlic.

NOTE

Crispy fried garlic is available in the Asian section of large supermarkets or at the Asian grocer. If you can’t find them, crispy fried shallots can be substituted.

Serves 4

Extracted from Home For Dinner by Julie Goodwin, $49.99, published by Penguin