Rice noodles with snow pea sprouts and prawns

AT A GLANCE

  • Serves 4 people

Fresh rice noodles from your local Chinese grocer are ideal for this dish. In milder weather, they will keep for up to three days at room temperature; in the cold (or the fridge) they become brittle. Dried rice noodles, reconstituted in boiling water, make a handy substitute.

  • 600 gm fresh rice noodles, thickly sliced
  • 60 ml (¼ cup) peanut oil
  • 16 green medium prawns, peeled, cleaned, coarsely chopped
  • 20 gm ginger, finely grated on a microplane
  • 4 garlic cloves, crushed
  • 160 gm snow pea sprouts
  • 4 small red chillies, coarsely chopped (optional)
  • 2 tbsp bean sauce (see note)
  • 2 tbsp Shaoxing wine
  • To season: soy sauce
01   Steam rice noodles in a large steamer until tender and warm (2-4 minutes).
02   Meanwhile, heat oil in a wok or large frying pan over high heat, add prawns and toss until starting to turn opaque (1 minute), then add ginger and garlic and stir until fragrant (30-50 seconds). Add snow pea sprouts, chillies, bean sauce, Shaoxing wine and 2 tbsp water. Toss to combine, until snow pea sprouts are half wilted (1-2 minutes). Season to taste with soy and serve hot with rice noodles.

Note We like the Fu Chi brand of bean sauce; it's made from fermented soy beans and barley.

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