Ingredients
- 400g glass noodles
- 450g (3 cups) raw prawns, peeled and deveined
- 2 tbs sesame oil
- 1 red onion, thinly sliced
- 3 celery stalks, thinly sliced
- 2 carrots, peeled and cut into thin batons
- 3-4 red chillies, deseeded and sliced
- Soy sauce
- Rice wine vinegar
- Fish sauce
- 150g (1 cup) cherry tomatoes, quartered
- 2-3 tbs peanuts, roughly chopped
- 1 small bunch coriander, leaves only
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Method
Step 1.
Soak the noodles in a large bowl of hot water for around 8-10 minutes, or until just softened.
Step 2.
Meanwhile, season the prawns with salt and pepper. Heat half the sesame oil in a large wok over a high heat until oil is hot.
Step 3.
Add the prawns to the wok and stir-fry for about 2-3 minutes, or until pink and tender to the touch. Remove from the wok and set aside.
Step 4.
Add the remaining oil to the wok, followed by the red onion, celery, carrots and red chillies.
Stir-fry for 3 minutes, tossing occasionally.
Step 5.
Drain the noodles and add to the wok, tossing well to combine.
Step 6.
Return the prawns to the wok and toss well. Season to taste with soy sauce, rice wine vinegar and fish sauce.
Step 7.
Divide between warm bowls. Top with cherry tomatoes, peanuts and coriander leaves before serving.
Serves 4 |
