Prawn And Rice Noodles

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Serves 1. Prep and cook: 10-20 min.

INGREDIENTS:

Stir Fry Paste:

  • 60ml hot water
  • ½ tsp lime juice (I use a bottled variety)
  • 1 tsp tamarind paste
  • 2 tsp agave nectar

The Other Ingredients:

  • Portion for one (around 80 – 100g) cooked rice noodles or ‘straight to wok’ rice noodles.
  • 1/3 tsp garlic paste
  • 1/3 tsp ginger paste
  • 1/3tsp chilli paste (adjust or leave out according to your taste)
  • 30g spring onion (discard the leaves)
  • 50g green beans
  • 60 g uncooked prawns (shelled & de-veined)
  • Oil for frying (not olive oil)
  • 1 tsp sesame oil
  • Soy sauce for serving

METHOD:

  • If using uncooked rice noodles, cook them according to the pack instructions and put them to one side to drain (they can be left to go cold).
  • Put the 4 ingredients for the stir-fry paste in a small bowl/cup and mix, then put to one side.
  • Chop the green beans into 1 cm lengths.
  • Chop the white part of the spring onions into small pieces.
  • Add 2 teaspoons oil and 1 teaspoon sesame oil to a wok/frying pan and put on a medium-high heat.
  • When the oil is hot, add the onions and stir fry for 1 minute.
  • Then add the green beans and stir fry for 1 more minute.
  • Then, add the garlic, ginger and chilli pastes, and stir fry for 2–3 more minutes.
  • Now add the prawns and stir fry until the prawns turn pink.
  • As soon as they have turned pink, add the stir fry paste and bring to a simmer, then add the rice noodles and stir fry the whole mix for 2–3 minutes.
  • When serving soy sauce can be added to taste.

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