Peanut Noodles with Prawns
March 23, 2010
I discovered the noodle aisle at SaveMart a while back, and almost went into paroxysms of joy. Since then, I've been returning to that aisle at every opportunity, snatching up packets of udon noodles of all diffrerent widths and massive quantities of rice noodles, the latest darling of my pantry. It's been a very exciting time for me, noodle-wise.
Growing up, Italian-style pasta was what we cooked at home, and asian noodles were left up to restaurants. I always thought there must be some secret that I didn't know about asian noodles, because I was unable to replicate them at home with spaghetti. The "secret", I've found, is using the right kind of noodles. Udon, soba, and rice noodles (also called Maifun) may not be as readily available as many types of pasta, but they can be found in some mainstream supermarkets. If that fails, you can also order them online.
Peanut sauces can be awful- some tasting just like straight peanut butter, others harshly vinegary; most are not something you would wish to find atop your noodles. I thought this one struck a good balance between peanutty flavor, sour lemon and funky soy with a subtle hint of ginger. With prawns, red bell peppers, and freshly cooked rice noodles, it makes a meal.
Ingredients:
*serves 1
2 oz rice noodles
2-3 cups boiling water
7 precooked jumbo shrimp
1/4 red bell pepper, thinly sliced
For sauce:
1 tbsp chunky peanut butter
1 tsp lemon juice
1 tsp soy sauce
an additional 1/2 cup water
Also:
1 tbsp vegetable oil
1 tsp grated ginger
1/2 tsp granulated sugar
1/2 tsp curry powder
Mix together the peanut butter, lemon juice, and soy sauce in a small bowl. Put the rice noodles in a medium bowl, and cover them with boiling water. Soak them for 10 minutes to soften them.
Meanwhile, heat the vegetable oil in a large nonstick skillet over medium heat. When the oil has spread to coat the pan, add the ginger, sugar, and curry powder. Cook the spices for about a few seconds, then add the bell pepper slices and saute them until they are tender. Add the shrimp and brown them on each side.
Strain the noodles to remove the water, break them into smaller pieces with the edge of a spoon, and add them to the skillet with the sauce. Add about 1/2 cup of water, and stir to incorporate the spices in the pan into the sauce. Bring to a boil and boil down until the sauce is thick and clings to the noodles. Serve immediately.
Growing up, Italian-style pasta was what we cooked at home, and asian noodles were left up to restaurants. I always thought there must be some secret that I didn't know about asian noodles, because I was unable to replicate them at home with spaghetti. The "secret", I've found, is using the right kind of noodles. Udon, soba, and rice noodles (also called Maifun) may not be as readily available as many types of pasta, but they can be found in some mainstream supermarkets. If that fails, you can also order them online.
Peanut sauces can be awful- some tasting just like straight peanut butter, others harshly vinegary; most are not something you would wish to find atop your noodles. I thought this one struck a good balance between peanutty flavor, sour lemon and funky soy with a subtle hint of ginger. With prawns, red bell peppers, and freshly cooked rice noodles, it makes a meal.
Ingredients:
*serves 1
2 oz rice noodles
2-3 cups boiling water
7 precooked jumbo shrimp
1/4 red bell pepper, thinly sliced
For sauce:
1 tbsp chunky peanut butter
1 tsp lemon juice
1 tsp soy sauce
an additional 1/2 cup water
Also:
1 tbsp vegetable oil
1 tsp grated ginger
1/2 tsp granulated sugar
1/2 tsp curry powder
Mix together the peanut butter, lemon juice, and soy sauce in a small bowl. Put the rice noodles in a medium bowl, and cover them with boiling water. Soak them for 10 minutes to soften them.
Meanwhile, heat the vegetable oil in a large nonstick skillet over medium heat. When the oil has spread to coat the pan, add the ginger, sugar, and curry powder. Cook the spices for about a few seconds, then add the bell pepper slices and saute them until they are tender. Add the shrimp and brown them on each side.
Strain the noodles to remove the water, break them into smaller pieces with the edge of a spoon, and add them to the skillet with the sauce. Add about 1/2 cup of water, and stir to incorporate the spices in the pan into the sauce. Bring to a boil and boil down until the sauce is thick and clings to the noodles. Serve immediately.
Posted by Emma Barker. Posted In : entrees
