Noodle is one of the most used ingredients in our home. The package of dried rice noodle helps me visualize the simple and quick lunch easily. If you are a fan of Asian flavour, I really recommend having rice noodle in your pantry. It can be used as stir fry, soup and even salad.
I love the long thin strip of rice noodle, a little bit chewy and tender at the same time. When the pair of chopsticks pulls the noodle up, it lashes the flavours along every soft string allowing the hot steam rise to your face. Rice noodle absorbs the flavour of broth and seasoning very well making it an easy ingredient to work with.
I have so many quick noodle tricks up my sleeves, and frankly, the quicker, the better! Noodle need to be cooked quickly and eat fast so that they won’t become over cooked and soggy. I don’t need to say “eat fast” though, because no one can actually be calm when a sizzling bowl of hot noodle is served.
I whipped up this super quick sticky prawn noodle for lunch one day, and it has become our family’s favourite ever since. I simply tossed noodle with soy sauce and spring onion and spread over with sticky prawn and vegetable sauce. The sweetness of vegetable melted in the bowl while the juicy prawn flavour swirled in that delicious whirlpool. It was warm and comforting. The whole operation doesn’t take 15 minutes. It’s super quick and super delicious.
Super Quick Sticky Prawn Noodle
Ingredient (4 servings)
500 gm Prawn- peeled and devined
100 gm Dried rice noodle
1 1/2 cup sliced cauliflower
1/2 cup sliced carrot
1/2 cup capsicum
3 cloves garlic- minced
Few spring onions- chopped
3 cup chicken stock or vegetable stock
2 tbsp soy sauce-divided
3 tbsp corn flour- dissolved in a little water
2 tbsp oil- divided
- Soak dried rice noodle in boiling water with lid on for 2 minutes. Drain the noodle in cold water. Heat 1 tbsp oil in the large pan over the medium-high heat, toss noodle with 1 tbsp of soy sauce for 30 seconds, add spring onion and keep aside.
- In another pan, sauté garlic in the remaining oil over the medium- high heat until aromatic.
- Add cauliflower, capsicum and carrot. Add 1 tbsp soy sauce and stir fry for 1 minute.
- Add chicken stock (or vegetable stock) and bring to boil.
- Add prawns and cook further for 2 minutes or until the prawns turn pink and curl up.
- Add corn flour mixture and stir until the sauce becomes thick. Check the seasoning.
- Ladle the stir fried noodle to the serving plate, top with sticky prawn sauce, and serve immediately.
I love watching my son struggling to slurp the hot noodle he love as fast as he could. The sauce was very sticky with all delicious flavour muddling in that thickness. The prawn was fresh and juicy while vegetable were sweet and still a little bit crunchy. The noodle whipped everything together making very bite so scrumptious.
What’s your favourite quick dish?
Have a wonderful weekend,