This is a Nyonya noodle dish based on Thai Flavours. It is made with rice vermicelli noodles, stir fried with prawns and bean sprouts and flavoured with a spicy mix of shallots, chilli and shrimp paste. Crispy tofu, hard-boiled eggs and Chinese chives are then served with it topped with a spicy gravy made with more shallots, chilli and shrimp paste, fermented yellow beans and tamarind paste, and sweetened with sugar.
Ingredients
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400g dried rice vermicelli noodles, soaked in warm water to soften and drain when softened
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200g peeled prawns, deveined
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200g fresh beansprouts
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200g fresh firm tofu
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50g Chinese chives, chopped or substitute with spring onions or chives
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2 tbsp Surani sauce
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2 tbsp tomato ketchup
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2 tbsp cooking oil
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2 hard-boiled eggs, cut into segments
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1 lime, cut into segments
Optional Garnish
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500ml water
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2 tbsp miso paste
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2 tbsp tamarind paste
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2 tbsp palm sugar or substitute with light brown on demerara sugar
Serves 4 – 6
Preparation
Heat vegetable oil in a wok and add the Surani sauce and tomato ketchup. Add prawns and cook until they turn pink. Add beansprouts and noodles in that order and stir well into the sauce. When these are well mixed transfer onto individual serving bowls.
Make the sauce by mixing all the sauce ingredients together in a saucepan and bring to the boil until the sugar has dissolved. Adjust seasoning according to your preferred taste in terms of level of sweetness and sourness by adding more sugar or tamarind.
To assemble, arrange hard-boiled egg segments on each serving bowl on top of the noodles, sprinkle with chopped chives or spring onions and a segment of fresh lime. Pour the hot sauce over the noodles and serve immediately.
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