This is a simple dish using egg noodles and large prawns (shrimp), which give the dish a wonderful flavour, texture and colour.
225 g (8 oz) thin egg noodles
2 tbsp peanut oil
1 garlic clove, crushed
1/2 tsp ground star anise
1 bunch spring onions (scallions), cut into 5 cm (2 inch) pieces
24 raw tiger prawns (jumbo shrimp), peeled with tails intact
2 tbsp light soy sauce
2 tsp lime juice
lime wedges, to garnish
2 tbsp peanut oil
1 garlic clove, crushed
1/2 tsp ground star anise
1 bunch spring onions (scallions), cut into 5 cm (2 inch) pieces
24 raw tiger prawns (jumbo shrimp), peeled with tails intact
2 tbsp light soy sauce
2 tsp lime juice
lime wedges, to garnish
method
1. Blanch the noodles in a saucepan of boiling water for about 2 minutes.
2. Drain the noodles well, rinse under cold water and drain thoroughly again. Keep warm and set aside until required.
3. Heat the peanut oil in a preheated wok or large frying pan (skillet) until almost smoking.
4. Add the crushed garlic and ground star anise to the wok and stir-fry for 30 seconds.
5. Add the spring onions (scallions) and tiger prawns (jumbo shrimp) to the wok and stir-fry for 2 - 3 minutes.
6. Stir in the light soy sauce, lime juice and noodles and mix well.
7. Cook the mixture in the wok for about 1 minute until thoroughly heated through and all the ingredients are thoroughly incorporated.
8. Spoon the noodle and prawn mixture into a warm serving dish. Transfer to serving bowls, garnish with lime wedges and serve immediately.
If fresh egg noodles are available, these require very little cooking: simply place in boiling water for about 3 minutes, then drain and toss in oil. Noodles can be boiled and eaten plain, or stir-fried with meat and vegetables for a light meal or snack.
2. Drain the noodles well, rinse under cold water and drain thoroughly again. Keep warm and set aside until required.
3. Heat the peanut oil in a preheated wok or large frying pan (skillet) until almost smoking.
4. Add the crushed garlic and ground star anise to the wok and stir-fry for 30 seconds.
5. Add the spring onions (scallions) and tiger prawns (jumbo shrimp) to the wok and stir-fry for 2 - 3 minutes.
6. Stir in the light soy sauce, lime juice and noodles and mix well.
7. Cook the mixture in the wok for about 1 minute until thoroughly heated through and all the ingredients are thoroughly incorporated.
8. Spoon the noodle and prawn mixture into a warm serving dish. Transfer to serving bowls, garnish with lime wedges and serve immediately.
If fresh egg noodles are available, these require very little cooking: simply place in boiling water for about 3 minutes, then drain and toss in oil. Noodles can be boiled and eaten plain, or stir-fried with meat and vegetables for a light meal or snack.
serving amount
serves 4
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