Recipe

Panang-style ginger prawn and vegetable noodles

For a winning weeknight meal in less than 30 minutes, wok it with Exotic Foods Panang curry paste, your choice of vegetables and succulent, fast-cooking prawns.

  • 20 mins cooking
  • Serves 4
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Ingredients

  • 1/2 tablespoon Exotic Foods sesame oil
  • 1 onion, chopped
  • 1 tablespoon fresh ginger, minced
  • 1 1/2 tablespoon Exotic Foods Penang curry paste
  • 3 tablespoon Exotic Foods sweet chilli sauce
  • 2 tablespoon Exotic Foods fish sauce
  • 2 tablespoon Exotic Foods soy sauce
  • 250 gram 5mm Exotic Foods rice stick noodles
  • 1 400ml can Exotic Foods coconut milk
  • 4 cup stir fry vegetables – green beans, broccoli, asparagus, carrots, capsicum, cabbage, snow peas – cut into bite-size pieces
  • 400 gram prawns, shelled and de-veined
  • juice of 1 lime
  • pinch of salt
  • 1 cup red or green cabbage, finely sliced for topping
  • toasted sesame seeds for topping (optional)
  • handful of fresh basil to garnish (optional)

Method

  • 1
    Heat oil in a wok or large frying pan. Add onion and ginger and cook gently for 3-5 minutes, then add curry paste and cook for 1 minute.
  • 2
    Add prepared vegetables to the pan, along with the fish sauce, soy and sweet chilli sauce. Fry for approximately five minutes.
  • 3
    To cook the noodles, bring 1 litre of water to the boil. Add Exotic Foods 5mm rice stick noodles. Simmer for 6 minutes, drain and rinse twice.
  • 4
    Add coconut milk and simmer until vegetables are tender, then toss in the prawns. When the prawns turn pink, add noodles and fold through. Squeeze in lime juice and season with salt. Divide mixture between four bowls; top each with finely sliced cabbage, a sprinkle of toasted sesame seeds and a few basil leaves.

Notes

  • Use a pre-prepared vegetable stir fry mix for those busy, no-time-to-prep nights.