Baby bok choy with flat white Chinese noodles kuay teow
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Category: Fish Typical recipe from: Australia Ready in: 25 minutes Servings: 4 people |  |
| Ingredients: 1 tablespoon peanut oil 3 cloves garlic, chopped finely 150g prawns, shelled, de-veined (tails left on), marinated in 2 teaspoons tomato sauce 2 bunches of vegetables (including baby bok choy, if available), stems separated, then soaked in a clear basin of water and rinsed well flat Chinese noodles kuay teow, soaked in warm water for 3 minutes 2 teaspoons sambal oelek (chilli paste) 1 tablespoon kecap manis 1 cup (80g) bean sprouts, soaked in water for use (if unavailable, use watercress) Thai basil leaves, to serve Chinese barbecued pork, to serve Dressing 2 tablespoons lime juice 1 tablespoon ginger juice 1 teaspoon sesame oil 1 teaspoon chilli sauce 2 teaspoons fish sauce |
Directions: Heat oil in a wok over a medium-high heat. Add garlic, cook until golden. Add prawns; cook 2 minutes or until opaque. Add the prawn marinade, cooking for a further 1 minute. Add vegetables; cook until vegetables begin to wilt. Cover and cook for 2 minutes. Remove lid. Add noodles, separating them as they fall into wok. Toss with the sambal oelek, kecap manis and bean sprouts. For the dressing, mix all the ingredients together in a bowl until well combined. Pour over stir-fry, toss to combine and serve garnished with Thai basil and barbecued pork. |