serves
4-6
prep
40 minutes
cook
35 minutes
difficulty
Easy
serves
4-6
people
preparation
40
minutes
cooking
35
minutes
difficulty
Easy
level
Ingredients
Fried noodle cake
- 300 g dried thin egg noodles
- 80 ml (⅓ cup) vegetable oil
- 3 green onions, thinly sliced
Prawn stir-fry
- 250 ml (1 cup) chicken stock
- 1 tbsp oyster sauce
- 125 ml (½ cup) XO sauce
- 2 ½ tbsp Shaoxing wine
- 2 ½ tsp cornflour
- 80 ml (⅓ cup) vegetable oil
- 150 g sugar snap peas, trimmed
- 150 g snow peas, trimmed
- 1.2 kg large green king prawns, peeled and cleaned, leaving tails intact
- 3 cloves of garlic, very finely chopped
Instructions
To make the fried noodle cake, cook the noodles in boiling water for 3-4 minutes or according to manufacturer’s directions, until tender. Drain well. Heat the oil in a 21 cm (base measurement) heavy-based frying pan over medium. Place half the cooked noodles, in an even layer, over the base of the pan. Scatter the sliced green onions over the top then cover with the remaining noodles, forming an even layer. Cook for 6-8 minutes on the first side and then for another 6-8 mins on the other side or until light golden. Release the pan and then invert the noodle cake carefully onto a large plate, uncooked side down then slide it back into the pan. Press the cake lightly with your hands to compress it slightly then cook for another 10-15 minutes or until golden. Transfer to a large plate and keep warm.
While the noodle cake is cooking, prepare the sti-fry. Combine the stock, oyster sauce, XO sauce, Shaoxing wine and cornflour in a bowl and stir to combine well and dissolve the cornflour. Heat half the oil in a wok over high. When it is nearly smoking, add the sugar snaps and snow peas and stir-fry for 3-4 minutes or until just cooked but still a little crisp. Using a slotted spoon, remove the peas to a bowl. Heat the remaining oil in the wok over high and when it is nearly smoking, add the prawns and garlic. Stir-fry for about 3 minutes or until the prawns are nearly cooked through. Return the vegetables to the wok, toss to combine well then add the chicken stock mixture. Cook, stirring, until the liquid boils and thickens and the prawns are cooked through. Cut the noodle cake into wedges and serve with the stir fry spooned over.
Note
• To cut preparation time, use purchased peeled, green prawn tails.
Photography by Sharyn Cairns. Styling by Lee Blaylock. Food preparation by Tiffany Page.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
