Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 200 grams | Fresh udon noodles |
| 4 \N | Shallots; peeled |
| 2 larges | Red chillies; cut into rings |
| \N \N | Vegetable oil; for frying |
| ¼ teaspoon | Salt |
| 2 teaspoons | Sesame oil |
| 200 grams | Fresh beansprouts |
| 2 \N | Fresh limes; cut into wedges |
| 1 \N | Handful fresh coriander leaves |
| 200 grams | Raw tiger prawns; shelled with tail |
| \N \N | ; on |
| 150 grams | Salted peanuts |
| 2 tablespoons | Soy sauce |
| 1 teaspoon | Hot chilli sauce |
1 Heat 2cm vegetable oil in a large frying pan. When the oil is very hot, add the shallots and chilli and cook for 3-4 minutes until crisp and golden brown.
2 Plunge the noodles into a large pan of boiling water. Bring back to the boil, simmer for a minute until tender then drain well.
3 Heat a little vegetable oil and sesame oil in a wok. When hot, add the prawns and noodles and cook over a high heat for 1-2 minutes. Roughly chop the peanuts in a mini chopper.
4 Add the peanuts to the pan with the beansprouts. Add the soy sauce and chilli sauce, and heat through. 5 Remove from the heat and stir in the coriander. Divide between four large plates and scatter over the crispy shallot mixture. Serve with wedges of lime for squeezing over.
Converted by MC_Buster.
Per serving: 64 Calories (kcal); 5g Total Fat; (61% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 1298mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.