South-east Asian Noodles with Prawn
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
4
- For the pancake mixture
- ½ cup all-purpose flour
- 1 egg
- 1 egg yolk
- salt
- ⅜ cup milk
- 2 Tbsps Peanut oil
- For the stir fry noodles
- 18 ozs boneless, skinless Chicken breasts
- 6 scallions (chopped)
- 2 onions (finely chopped)
- 3 cloves garlic cloves (crushed)
- 5 ozs Bok Choy (quartered)
- 2 red chili peppers (finely sliced)
- 1 Tbsp fresh ginger (peeled and finely chopped)
- 1 ½ cups raw shrimp
- 11 ozs thin Egg noodle
- 8 Tbsps Oil
- 1 tsp sugar
- 2 Tbsps light soy sauce
- ¼ cup Vegetable broth
- To garnish
- cilantro
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Garlic press, 1 Punch bowl oder Krug, 1 Citrus juicer, 1 Bowl, 1 Sieve, 1 Fork, 1 Measuring cups
Preparation steps
1.
For the pancakes: put the flour, egg, egg yolk, a pinch of salt and the milk into a blender and whiz together to combine.
2.
Heat a little oil in a frying pan, pour in a ladelful of the pancake batter and swirl to cover the base of the pan. Cook for 30 seconds until the base is firm, turn over and cook for another 30 seconds. Put onto a plate and repeat with the rest of the batter.
3.
Interleaving the pancakes with non-stick baking paper, wrap in foil and keep warm in a very low oven.
4.
Cook the noodles in plenty of boiling, salted water according to the packet instructions and drain well.
5.
Heat the oil in a wok or large frying pan and stir fry the chicken for a few minutes until golden.
6.
Add the spring onions, onions and garlic and fry for 3 minutes.
7.
Mix in the pak choi, chilli, ginger and the shrimps and fry for 2 more minutes.
8.
Add salt and black pepper, sugar, soy sauce and broth, mix in the noodles and heat through, stirring until warm.
9.
Pile the noodles on to plates, cut the pancakes into very thin strips and garnish on top with the coriander leaves.
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