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.
- 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
- 1Steam rice noodles in a large steamer until tender and warm (2-4 minutes).
- 2Meanwhile, 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.