Ingredients:
A dash of peanut of sesame oil
20 grams of rice vermicelli noodles (it?s a token amount)
1 small carrot, peeled in to long strips
1/3 medium zucchini (courgette), julietted
100 grams green beans
1/3 red capsicum (pepper)
1/3 yellow capsicum (pepper)
4 large closed cap mushrooms
½ savoy cabbage
225 grams cooked prawns
A handful of coriander (cilantro)
1 cup bean shoots
Dressing
Juice of 1 lime
1 teaspoon oyster sauce
3 teaspoons soy sauce
1 small garlic clove, finely chopped
1 small chilli, finely chopped (or a teaspoon of chilli flakes)
1 tablespoon chopped spring onion
1 teaspoon brown sugar
2 teaspoon of cornflour, to thicken.
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Preparation:
1. Place your vermicelli noodles in a bowl of hot water and allow to sit while you prepare the rest.
2. Cut up all your vegetables into thin sticks. Cut your cabbage in to quarters and chop very finely. For the carrot, hold it at the end and make long strips with a peeler. Place in large bowl ready to tip in your wok later.
3. Pick a good handful of coriander leaves and chop roughly, set aside.
4. Combine all ingredients for sauce in a mug, set aside.
5. Drain your noodles. Make your wok good and hot with a dash of peanut or sesame oil. Fry the prawns quickly if raw, about 1 ? 2 minutes. As soon as they?re orange, they?re cooked. If precooked heat through for about 30 seconds.
6. Add vermicelli noodles. Fry for another 30 seconds. Throw in the rest of your vegetables with a tablespoon of water (to steam them a little while frying) toss for 3-4 minutes, stir sauce through then place straight in bowls.
7. Top with bean shoots and coriander.
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