Fujian-Style Stir-Fried Rice Noodles with Prawns and Egg
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Ingredients
- 300 g flat rice noodles
- 300 g raw king prawns, peeled
- 2 large eggs
- 150 g beansprouts
- 2 garlic cloves
- 2 tbsp light soy sauce
- 2 spring onions, finely sliced
- 2 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 459 kcal
- Protein
- 23.6 g
- Carbohydrate
- 63.1 g
- of which sugars
- 2.2 g
- Fat
- 11.1 g
- of which saturates
- 2.5 g
- Fibre
- 2.2 g
- Salt
- 1.76 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cover the flat rice noodles with just-boiled water and leave to soften for 5 minutes, then drain.
- 2
Beat the eggs. Heat half the groundnut oil in a wok and scramble the eggs briefly until just set, then lift out.
- 3
Add the remaining oil with the garlic and stir-fry for 30 seconds, then add the prawns and stir-fry for 2 minutes, until pink and opaque.
- 4
Add the noodles and light soy sauce and toss, then add the beansprouts and stir-fry for 2 minutes.
- 5
Return the egg to the wok and toss everything together for 1 minute.
- 6
Scatter with the spring onions and serve immediately.
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