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Prawn and rice noodles

  • 0:15 Prep
  • 0:10 Cook
  • 4 Servings


  • 250g Chang's rice vermicelli noodles
  • 2 tablespoons vegetable oil
  • 5 eschalots, peeled, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 300g medium green prawns, peeled, tails intact, deveined
  • 1 medium tomato, diced
  • 2 cups roughly shredded wombok (Chinese cabbage)
  • 1/4 cup kecap manis
  • 2 tablespoons oyster sauce
  • 1/2 teaspoon hot chilli sauce
  • 1/2 teaspoon ground white pepper
  • 1 egg, lightly beaten


  • 1
    Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 4 minutes or until just softened. Drain.
  • 2
    Heat a wok over medium-high heat. Add oil. Swirl to coat. Add eschalots and garlic. Stir-fry for 1 minute or until softened. Add prawns. Stir-fry for 3 minutes or until prawns are just pink. Add tomato and wombok. Stir-fry for 1 minute or until heated through.
  • 3
    Add noodles, kecap manis, oyster sauce, chilli sauce and pepper. Toss to combine. Add egg. Stir-fry for 1 minute or until egg is cooked. Serve.

Source: taste.com.au


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