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Rice noodles with snow pea sprouts and prawns

Fresh rice noodles from your local Chinese grocer are ideal for this dish. In milder weather, they will keep for up to three days at room temperature; in the cold (or the fridge) they become brittle. Dried rice noodles, reconstituted in boiling water, make a handy substitute.

You'll need

600 gm fresh rice noodles, thickly sliced 60 ml (¼ cup) peanut oil 16 green medium prawns, peeled, cleaned, coarsely chopped 20 gm ginger, finely grated on a microplane 4 garlic cloves, crushed 160 gm snow pea sprouts 4 small red chillies, coarsely chopped (optional) 2 tbsp bean sauce (see note) 2 tbsp Shaoxing wine To season: soy sauce


  • 01
  • Steam rice noodles in a large steamer until tender and warm (2-4 minutes).
  • 02
  • Meanwhile, heat oil in a wok or large frying pan over high heat, add prawns and toss until starting to turn opaque (1 minute), then add ginger and garlic and stir until fragrant (30-50 seconds). Add snow pea sprouts, chillies, bean sauce, Shaoxing wine and 2 tbsp water. Toss to combine, until snow pea sprouts are half wilted (1-2 minutes). Season to taste with soy and serve hot with rice noodles.

Note We like the Fu Chi brand of bean sauce; it's made from fermented soy beans and barley.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Sep 2014

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