Yield: 1 servings
|150 grams||Rice vermicelli|
|6 ounces||Prawns; peeled and deveined|
|1 tablespoon||Fish sauce|
|2||Cloves garlic; crushed|
|1 tablespoon||Soy sauce|
|5 ounces||Bean sprouts|
|4 ounces||Cabbage; sliced|
Soak the vermicelli in cold water until soft then drain and dry. Heat the oil and fry the noodles for about 5 minutes. Remove the noodles and put on a plate.
Heat the oil and fry the garlic, add the cabbage, prawns, fish sauce and pepper and stir for 5 minutes then add the stock.
Return the cooked noodles to the wok and stir. Just before you serve add the bean sprouts and give a good toss. Garnish with coriander and serve.
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Carlton Food Network
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