Ingredients Jump to Instructions ↓

  1. 1 cup dried sliced shitake mushrooms,

  2. 1 tablespoon corn flour

  3. 2 cups chicken stock

  4. 3 cups water

  5. cup light soy sauce

  6. cup sweet chilli sauce

  7. 2 tablespoons peanut oil

  8. 750g medium peeled green prawns, peeled

  9. 1 small onion, thinly sliced

  10. 1 tablespoon grated ginger

  11. 6 cloves garlic, crushed

  12. 200g punnet red grape tomatoes, halved

  13. cup fish sauce

  14. cup lime juice

  15. 500g packet udon noodles

  16. 1 bunch chinese broccoli, chopped

  17. 1 cup bean sprouts

  18. 2 cups fried tofu, to garnish

Instructions Jump to Ingredients ↑

  1. Pour over enough boiling water to cover dried mushrooms in a medium bowl. Stand for 5 minutes. Drain well.

  2. Whisk together the cornflour, stock and sauces until well combined. Set aside.

  3. Cook noodles according to packet instructions on the packet, drain and rinse under cold water to cool. Set aside.

  4. Heat wok over a high heat, add 1 tablespoon of the oil and stir-fry the prawns for about 2 minutes or until just cooked through. Remove and set aside.

  5. Heat remaining oil, stir-fry the onion, ginger and garlic until softened.

  6. Stir in tomatoes, mushrooms, combined sauces and stock, bring to boil and then simmer for 5 minutes or until thickened slightly.

  7. Stir through fish sauce, lime juice, prawns, noodles, broccoli, bean sprouts and tofu.


Send feedback