Korean Prawn Noodles
A super quick simple delicious meal, full of flavour and ready in less than 10 minutes! Perfect for a midweek treat, or a lazy Sunday afternoon in front of the TV.
Serves 1-2 for Brunch, Lunch Or Dinner
Pan fried king prawns with sugar peas (mangetout), baby corn, pak choi, chestnut mushrooms and beansprouts, wok tossed with egg noodles in Taishon's Korean sauce. Garnished with spring onions, coriander, chilli, a soft boiled egg and sesame seeds.
Ingredients:
• 1 Tablespoon of vegetable oil
• 150g-200g Raw king prawns de-veined (defrosted if frozen)
• 8 x Sugar peas trimmed
• 6 x Baby corn sliced vertically in half
• 4 x Chestnut mushrooms, medium sliced
• 4 x Pak choi leaves
• Handful of bell peppers
• Handful of edamame beans
• Handful of beansprouts
• 1 x Portion of medium egg noodles (usually a basket or sheet)
• 1 x Heaped tablespoon Taishon;s Korean sauce
• 1 x Free range egg (2 if serving 2 people)
Garnish:
• Spring onions, coriander, sliced red chilli and sesame seeds
Method:
1. For the prawns, ensure that they are fully cleaned, defrosted and de-veined
2. For the egg noodles, bring a kettle to the boil and cover the noodles in boiling water and soak for 4 minutes. Remove and drain away excess water.
3. For the eggs, fill a small saucepan with water and bring to the boil. Reduce the temperature down to a rolling simmer and add the eggs. For a perfect soft boil, set a timer for exactly 6 minutes. Remove and plunge into ice cold water. Peel and set aside in warm water until ready to use.
4. Wash, trim and slice the vegetables ready for use.
5. On a medium heat, bring a wok to temperature until it starts to lightly smoke.
Carefully add a tablespoon of oil, quickly followed by the prawns. Stir fry for a couple of minutes until the prawns turn pink.
6. Next add the bell peppers, baby corn and chestnut mushrooms and fry for another minute. Followed by the edamame beans, sugar peas (mangetout) and pak choi.
7. Next add the prepared noodles and a generous heaped tablespoon of Taishon's Korean sauce. Stir quickly to coat the noodles, veg and prawns in the sauce.
8. Top with beansprouts, spring onions, coriander and chilli.
9. Serve with a soft boiled egg and sesame seeds.