Singapore Noodles

Ingredients

• Raw Prawns

  peeled

  150 Grams or 150g

• Rice noodles

  Dry

  75g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Carrots

  Raw

  1 large or 72g

• Onions

  Young green, tops only

  3 stalk or 36g

• Soy Sauce

  Kikkoman

  1 tbsp or 100g

• Frying Olive Oil

  Filippo Berrio

  20g

• Red Chili Flakes

  Morton & Bassett

  ¼ tsp. or 0.6g

• Chicken Stock

  Waitrose

  50g

• Sesame seeds

  Seeds, whole, dried

  1 tsp or 3g

Directions

1. In a bowl mix soy sauce with 1/2 oil, chili flakes and salt. Add prawns and toss to coat. Put aside.
2. Thinly slice red pepper and green onions. Grate the carrot.
3. In a bowl pour boiling water over the noodles till covered. Wait 5-7 minutes and drain.
4. Heat 1/2 oil with Sesam seeds over high heat in a wok. Fry the prawns (reserve the marinade) for 1 minute, add vegetables and fry another 2 minutes, add the marinade, the broth, the noodles. Mix well.
5. Serve hot, sprinkling a bit of freshly sliced green onions on top.