Shrimp, wheat noodles and a selection of tender vegetables in a flavorsome soy and sesame sauce.

(Read the related blog post.)

4 tablespoons soy sauce

1 tablespoon sesame oil

2 teaspoons Chinese rice wine

1 teaspoon brown sugar

12 oz (360g) precooked thick wheat noodles (typically found in the refrigerated section of the supermarket)

2 tablespoons peanut or canola oil

12 large raw shrimp (prawns)—peeled

1 red pepper (capsicum)—julienned

1 zucchini (courgette)—julienned

2 tablespoons sesame seeds

2 cloves garlic—minced (crushed)

2 teaspoons finely grated ginger

1 scallion (spring onion)—thinly sliced on the diagonal

MIX together the soy sauce, sesame oil, Chinese rice wine and brown sugar in a small bowl. LOOSEN the precooked noodles by soaking in a bowl of hot water for 2-3 minutes, then drain and set aside. HEAT a wok or large frying pan over a high heat, add 1 tablespoon of the oil and stir-fry the shrimp for 2 minutes. REMOVE from the wok and set aside. REHEAT the wok over a high heat, add the remaining oil and stir-fry the red pepper for 1 minute. ADD the zucchini and sesame seeds and stir-fry for 3 minutes. ADD the garlic and ginger and stir-fry for 1 minute. ADD the noodles, scallions, cooked shrimp and sauce mixture and stir-fry until thoroughly combined and heated through.

Peanut Chicken Noodles. Long, slippery rice noodles with strips of stir-fried chicken and vegetables in a rich and spicy Indonesian peanut sauce.   Teriyaki Chicken Noodles. Tender chicken pieces served with delicate somen noodles, bok choy, carrot and teriyaki sauce.   Pad Thai. Soft rice noodles are wok-fried with shrimp and eggs, tossed with traditional Thai seasonings, scallions and bean sprouts, then garnished with roasted peanuts and cilantro to serve.

Printer-friendly version