Hot Chilli Prawns On Yellow Shi Noodles

  1. Serves 2 - 4
  2. Preparation time 15 Minutes
  3. Cooking time 10 Minutes
per serving

Cals


328.00

Protein (g)


19.40

Carbs (g)


49.80

Sugars (g)


12.40

Fat (g)


7.00

Sat Fat (g)


1.10

Fibre (g)


2.90

Sodium (mg)


795.00

About the recipe

main courses

This is one of my favourite wok dishes fast and simple but truly delish! The flavours are spicy, sweet and delicately tangy. To create the sweetness, I have used ketchup which gives great colour too- its a really versatile store cupboard ingredient. You could also make it a seafood medley by adding scallops and squid, served over steamed Thai rice or on a bed of crispy pan-fried noodles. She noodles are a great accompaniment, they are thin wheat flour noodles that are thinner than the Italian spaghetti and absorb the flavours of the sauce really well. Do make sure you serve this dish instantly otherwise the herbs start to wilt! Recipe from A href"httpwww.amazon.co.ukChina-Modern-Cutting-edge-Fusian-style-Recipesdp1856269612refnttatepdpt4" target"blank"China Modern by Ching He-Huang (Kyle Cathie, 14.99) Photography by Kate Whitakera

Ingredients
  • Dried yellow shi noodles 150g / 0.33 lb (or other wheatflour noodles)
  • Olive oil 2 tablespoons, plus extra for drizzling
  • Garlic 6 large cloves, crushed and chopped
  • Ginger 1 tablespoon freshly grated
  • Red chilli 3 medium, deseeded and chopped
  • Fresh raw tiger prawn 300g / 0.66 lb, shelled and deveined (tail on or off, optional)
  • Boiling water 100ml / 0.42 cup
  • Lime juice 1 tablespoon
  • Spring onion 2, whole, chopped lengthways
  • Coriander 4 tablespoon freshly chopped, stalks and leaves
For the Sweet orange sauce
  • Boiling water 200ml / 0.84 cup
  • Tomato ketchup 5 tablespoons
  • Low sodium light soy sauce 2 tablespoons
  • Brown sugar 1 tablespoon
  • Cornflour 2 tablespoons

Steps

  • Prepare the noodles according to the instructions on the packet, drain and immediately refresh under cold running water to rinse away the starch and keep them springy. Set aside.
  • Mix all the ingredients for the sauce and set aside.
  • Heat a wok over high heat and add the olive oil. Add the garlic, chillies, ginger and stir fry for a few seconds, then add the prawns and stir fry until they start to go pink.
  • Stir in the sauce ingredients and cook for less than 1 minute, then add the 100ml boiling water, lime juice, spring onion and coriander.
  • Refresh the prepared noodles under boiling water, then drizzle with some olive oil and divide between 2 bowls. Place the prawns ans sauce on top and serve immediately.
  • Place the prawns on top of the noodles and serve immediately.
Ingredients
  • Dried yellow shi noodles 150g / 0.33 lb (or other wheatflour noodles)
  • Olive oil 2 tablespoons, plus extra for drizzling
  • Garlic 6 large cloves, crushed and chopped
  • Ginger 1 tablespoon freshly grated
  • Red chilli 3 medium, deseeded and chopped
  • Fresh raw tiger prawn 300g / 0.66 lb, shelled and deveined (tail on or off, optional)
  • Boiling water 100ml / 0.42 cup
  • Lime juice 1 tablespoon
  • Spring onion 2, whole, chopped lengthways
  • Coriander 4 tablespoon freshly chopped, stalks and leaves
For the Sweet orange sauce
  • Boiling water 200ml / 0.84 cup
  • Tomato ketchup 5 tablespoons
  • Low sodium light soy sauce 2 tablespoons
  • Brown sugar 1 tablespoon
  • Cornflour 2 tablespoons

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