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Prawn noodle stir-fry with salad onion omelette strips
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2 medium free range eggs, beaten
4 salad onions, sliced
1 tbsp groundnut oil
1 clove garlic, crushed
50g pack Cooks Ingredients Prosciutto Crudo
6 shiitake mushrooms, sliced
180g pack vegetable Waitrose Prepared Rainbow Selection
150g Cooks Ingredients Bamboo Shoots
200g Waitrose Wild Caught Large
2x150g pack Amoy Straight to Wok
1 tbsp Thai Taste Red Curry Paste
1. Mix together the eggs, salad onions and seasoning. Heat 1 tsp of the oil in a small non-stick frying pan and add the egg mixture. Lift the mixture with a fork to let the runny egg run down into the base of the pan. Cook over a medium heat for a couple of minutes until the base is golden and the egg is set. Roll up the omelette and transfer to a warm plate. Cut into strips to create thin ribbons. Cover and keep warm.
2. Heat the remaining oil in a wok or large frying pan and add the garlic, prosciutto and mushrooms. Stir-fry over a high heat for a couple of minutes until starting to brown, then add the vegetable mix and cook for 2–3 minutes.
3. Add the bamboo shoots, prawns and noodles to the pan and continue to stir-fry for 1–2 minutes until piping hot. Mix the curry paste with a tablespoon or two of water to loosen, add to the pan and toss together for a further minute. Scatter the omelette strips over the top and serve.
Cave de Beblenheim, Grafenreben Riesling 2009, Alsace, France.
Typical values per serving:
Champteloup Sauvignon Blanc
This recipe was first published in January 2012.