Stir-fried rice noodles, dark soy and garlic chives

Asian chefs love fresh rice noodles – they’re not only delicious, but they take very little time to cook, spanning popular dishes like pad see ew, char kway teow and hor fun. Try this rice noodle stir-fry with prawns – ready in under 15 minutes!

Credit: Jiwon Kim

• serves

  6

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 2 tbsp (40 ml) vegetable oil
• 1 red onion, thinly sliced
• 1 tbsp minced ginger
• 200 g prawns, peeled and deveined
• 500 g fresh flat rice noodles (cut into 3 cm wide lengths)
• 2 tbsp (40 ml) dark soy sauce
• 2 tbsp (40 ml) light soy sauce
• 1 tsp sesame oil
• 1 small bunch garlic chives, roughly chopped
• 2 long red chillies, thinly sliced
• 1 small bunch spring onions, thinly sliced
• 1 cup bean sprouts
• Toasted sesame seeds, to serve

Instructions

1. Heat the oil in a large wok or frying pan over high heat. Add the onion, ginger and prawns and stir-fry for 2 minutes.
   
2. Add the rice noodles to the pan and stir-fry for a further 2 minutes. Add the soy sauces and sesame oil and toss to combine. Add the garlic chives, chillies, spring onion and bean sprouts to the pan and stir-fry for a further 2-3 minutes, or until the vegetables are softened and the noodles are coated with the sauce.
   
3. Divide the stir-fried rice noodles with dark soy and garlic chives between bowls and sprinkle with the toasted sesame seeds.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.