Stir-fry cellophane noodles with prawns

Yield: 1 servings

Measure Ingredient
12 grams Cellophane noodles; soaked
3 tablespoons Vegetable oil
4 \N Shallots; thinly sliced
2 \N Cloves garlic; thinly sliced
250 grams Green prawns; shelled and
\N \N ; de-veined
1 cup Chicken stock
1 tablespoon Fish sauce
2 \N Spring onions; finely sliced
1 tablespoon Freshly shredded coriander leaves
6 slices Fresh chilli

Cut the noodles with a pair of scissors into pieces about 8cm long. Heat oil in a wok and saut‚ shallots and garlic until just starting to colour.

Add prawns and toss for 1 minute, then add noodles and stir and toss. Stir in stock and fish sauce. The noodles will absorb most of the liquid.

Toss through spring onions and tip onto a serving plate. Scatter with coriander leaves and chilli to taste.

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Carlton Food Network

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