Recipe

Prawn and ginger noodles for one

Do your chopping while watching the news and in the ad break, fry it up! These noodles are so quick to cook and delicious to eat, and they suit the “dinner for one” approach as they work best cooked in a single portion.

By Nici Wickes
  • 10 mins preparation
  • 10 mins cooking
  • Serves 1
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Ingredients

  • 1 bundle (70g) egg noodles (or use rice stick noodles for GF)
  • Boiling water
  • 2 tbsp cooking oil
  • 1 onion, thinly sliced
  • 1 carrot, julienned or similar
  • 1 garlic clove, thinly sliced
  • 4-6 brown mushrooms, sliced
  • 6-8 raw prawns
  • 2 spring onions, sliced
  • 1 tbsp ginger, grated
  • 1 tsp Madras curry powder
  • 1/4 tsp white pepper
  • 1/4 cup water
  • 2 tbsp soy sauce, plus extra to serve
  • 2 tbsp rice wine (Shaoxing)
  • 1 tsp sesame oil
  • Sesame seeds, to serve

Method

  • 1
    Soak the noodles in boiling water for 2 minutes. Drain well.
  • 2
    Heat the oil in a wok or large frying pan. Throw in the onion, carrot and garlic. Cook on medium-high heat for 1 minute, then reduce the heat slightly and add the mushrooms, prawns and spring onions, cooking for 3 minutes or until the carrot and onion is soft. Add the ginger, curry powder, pepper and water, then stir.
  • 3
    Toss in the drained noodles and mix well with the other ingredients. Add the soy sauce, rice wine and sesame oil, then toss again. Serve with sesame seeds and extra soy sauce.

Notes

Buy egg noodles in packets where portions are arranged in small nests. Each nest easily serves one. You can use shredded chicken or sliced cooked pork instead of prawns.

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