serves
6
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
6
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
10 Minute Noodles
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 2 tbsp (40 ml) vegetable oil
- 1 red onion, thinly sliced
- 1 tbsp minced ginger
- 200 g prawns, peeled and deveined
- 500 g fresh flat rice noodles (cut into 3 cm wide lengths)
- 2 tbsp (40 ml) dark soy sauce
- 2 tbsp (40 ml) light soy sauce
- 1 tsp sesame oil
- 1 small bunch garlic chives, roughly chopped
- 2 long red chillies, thinly sliced
- 1 small bunch spring onions, thinly sliced
- 1 cup bean sprouts
- Toasted sesame seeds, to serve
Instructions
- Heat the oil in a large wok or frying pan over high heat. Add the onion, ginger and prawns and stir-fry for 2 minutes.
- Add the rice noodles to the pan and stir-fry for a further 2 minutes. Add the soy sauces and sesame oil and toss to combine. Add the garlic chives, chillies, spring onion and bean sprouts to the pan and stir-fry for a further 2-3 minutes, or until the vegetables are softened and the noodles are coated with the sauce.
- Divide the stir-fried rice noodles with dark soy and garlic chives between bowls and sprinkle with the toasted sesame seeds.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
10 Minute Noodles
