Longevity noodles
6
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Ingredients
Fresh Singapore noodles
440 g
Canola oil
2 tsp, or sunflower
Shiitake mushrooms
100 g, thinly sliced
Carrot(s)
1 medium, cut into matchsticks
Raw peeled prawns
500 g, peeled, tails intact
Garlic
2 clove(s), thinly sliced
Fresh ginger
1 tsp, finely grated
Snow peas
150 g, thinly sliced
Chinese cabbage (wombok)
4 cup(s), 320g (see note)
Canned water chestnut, rinsed, drained
135 g, (Buy 225g can)
Oyster sauce
2 tbs
Reduced salt soy sauce
1 tbs
Green shallot(s)
2 individual, thinly sliced
Instructions
1
Prepare noodles following packet instructions or until just tender. Rinse under cold water. Drain.
2
Heat a wok over high heat. Add oil and heat for 20 seconds. Stir-fry mushrooms and carrot for 1–2 minutes or until mushrooms are tender. Add prawns, garlic and ginger and stir-fry for 1 minute.
3
Add snow peas and wombok and stir-fry for 2 minutes or until wombok starts to wilt and prawns change colour. Add water chestnuts, oyster and soy sauces, noodles and half the shallots and stir-fry for 1–2 minutes or until heated through. Serve sprinkled with remaining shallots.
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