Delicious Noodles With Prawns and Organic Kale
I was recently asked for this recipe (pictured above) when I posted last week about Kale and the different uses for the wonderful vegetable. As mentioned before I love using kale and I substitute it for Chinese brocolli and spinach in my dishes. A tip when cooking Asian dishes, is to prepare your ingredients in advance and have them ready to go before you light up the wok.
This recipe makes enough for 2 people. The prep time is about 20 minutes and cooking time is about 10 minutes.
2x nest of fresh egg noodles or about 300gms (1 nest is a small bunch of noodles)
300gms of fresh uncooked prawns, peeled and deveined
1/2 bunch of organic kale, washed and roughly chopped
2 cloves of local garlic minced
1/2 a white onion sliced thinly
2 tbls ricebran oil or vegetable oil
3 tbls organic soy sauce
3 tbls vegetarian oyster sauce
3 tbls water
1. On the stove put on a medium size pot of water (about 2 litres) and bring to the boil
2. Take one nest of noodles and gentle place in the pot
3. Then give it a vigiourous stir to stop the noodles from clumping together. (I use cooking chopsticks to do this).
4. Cook the noodles for 60 seconds or until al dente
5. Remove the noodles from the pot and into a strainer using chopsticks, leaving the pot on the stove for the next batch of noodles
6. Quickly refresh the cooked noodles in water to stop the cooking process and let it sit in a colindar to drain
7. Repeat the process for the second batch of noodles. This technique ensures your noodles are springy and NOT overcooked which is essential in this dish, because nobody wants to eat soggy noodles!
8. In a wok fry the onions until they start to brown, then add the garlic
9. As soon as you can smell the garlic, toss in the prawns
10. Add the soy sauce, water and oyster sauce in the wok and cook for one minute
11. Then add the strained noodles into the wok, ensuring you mix it gently with the prawns, cook for another minute
12. Finally add the kale and as soon as it wilts take it off the stove immediately, it will continue to cook but still retains its full form.
Serve with hot chili sauce and enjoy!
Lady Rice x
About Lady Ricewild and organic Vietnamese cooking View all posts by Lady Rice →
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