Vermicelli with vegetables and prawns
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.