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.
Ingredients
200 g | Dried vermicelli noodles, rice ones (Main) |
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 |
16 | Raw prawns (Main) |
1 handful | Coriander leaves |
Directions
- 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.