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Ready-cooked rice noodles make this classic dish so simple to prepare at home. And our delicious, vegetable-packed version is on the table in just 25 minutes – perfect for Friday evenings.
Sunflower oil spray
4cm piece root ginger, finely chopped
1 tbsp hot curry powder
1 Chinese leaf cabbage, cut diagonally into 1cm-thick slices
2 carrots, very thinly sliced
200ml Cooks’ Ingredients chicken stock
1 tsp light brown muscovado sugar
Juice ½ lemon
1 tsp Kikkoman less salt soy sauce
400g cooked, peeled prawns
300g Waitrose rice noodles
300g essential Waitrose beansprouts
1 bunch salad onions, thinly sliced
1. Spray a wok with oil and stir-fry the ginger for 1 minute. Add the curry powder and cook for a minute more.
2. Add the cabbage and carrots, and stir-fry for 2 minutes. Mix together the stock, sugar, lemon juice and soy sauce. Add to the pan along with the prawns, noodles and beansprouts, and cook for 3-4 minutes, until piping hot.
3. Stir through the salad onions, then divide between four bowls and serve.
Swap the prawns for leftover cooked, shredded chicken.
Typical values per serving:
This recipe was first published in April 2013.