Malaysian Prawn Noodles

Ingredients

• Peanuts

  All types, raw

  20g

• Soy sauce

  Regular sodium, Shoyu

  3 tbsp or 48g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Red Chili Crystal Flakes

  Falksalt

  1 tsp or 20g

• Vermicelli Noodles

  Journey To Thailand

  70g

• King Prawns

  Large - Sainsbury's

  200 g or 200g

• Cabbage

  Chinese (pak-choi), raw

  150g

• Turmeric

  Spices, ground

  ½ tbsp or 3g

• Ginger root

  Raw

  10g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Rice wine vinegar

  1 tsp or 5g

Directions

1. Prepare noodles as per packet instructions. In a frying pan on a medium heat, add half of olive oil and then egg, scramble until cooked then set aside. Add the remaining oil to the pan and add spring onion and capsicum to cook for 1 minute. Then add spices and aromats and continue to sautee for 1 minute. Then add prawns to warm. In the meantime, make the sauce by mixing soy sauce and vinegar in a jug. Add drained noodles to the pan with the prawns and vegetables. Then add sauce, cabbage and egg to heat through. Serve in a dish with a sprinkling of peanuts

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