Freddie's quick stir-fried rice noodles with crystal prawns

Jason Burgess

Ingredients

1 packet	Rice noodles, soaked in cold water for 30 minutes
1	Raw prawn, De-veined and shelled (enough for 6 people)
2	Carrots, Julienned
1	Onion, sliced
1	Bok choy, julienned
2	Garlic cloves, minced
4 Tbsp	Vegetable oil
2	Eggs
2 Tbsp	Oyster sauce
2 Tbsp	Soy sauce
1 tsp	Sesame oil
2 Tbsp	Shaoxing rice wine
2 tsp	Sugar
1 dash	Pepper
1 to garnish	Spring onion, sliced
1 to garnish	Cashew nuts

Directions

1. Mix eggs in a bowl. In a hot skillet, add 2 tbsp of oil.
2. Pour in eggs and cook into an omelette.
3. Remove from heat and slice into long strands, ready as a garnish.
4. Heat the skillet again to a high heat. Once hot, add in the prawns and stir fry quickly for 1 minute.
5. Add Shao Xing wine and cook for a further minute.Set aside.
6. Heat 2 tbsp of oil in a wok, add garlic and ginger and cook for 30 seconds.
7. Add in the carrots, bok choy, onions and drained, rehydrated noodles.
8. Cook for 3 minutes, tossing regularly.
9. dd oyster sauce, soy sauce, sugar, pepper and mix well.
10. Cook for a further 2 to 3 minutes. Toss in the shrimps and mix well.
11. Serve on a platter and top with cashew nuts, strips of egg and spring onions.
12. Serve with a wedge of lime for added zing.