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Sambal Noodles with Prawns & Chinese Broccoli
Ingredients
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175 gram (6 ounce) dried lo mein or chow mein noodles
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60 millilitre (2 fluid ounce) sweet soy sauce
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2 tablespoons FreshSambal Sauce
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1 teaspoon Ground Ginger
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3 tablespoons vegetable oil, divided
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3 shallots, thinly sliced
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2 teaspoon Minced Garlic
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350 gram (12 ounce) raw tiger or King prawns, deveined
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275 gram (10 ounce) Chinese broccoli or tender steam broccoli, trimmed and in cut into 1-inch pieces
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125 gram (5 ounce) shiitake mushrooms, sliced
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3 green onions, cut into 1-inch pieces
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75 gram (3 ounce) cashews, chopped
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1 lime, cut into 6 wedges
Key Products
Instructions
- 1 Cook the noodles as directed on the pack, drain well and set aside. Meanwhile, mix the sweet soy sauce, Sambal Sauce and ginger in small bowl and set aside.
- 2 Heat 2 tbs of the oil in large wok or frying pan on medium-high heat. Add half of the shallots and half the Minced Garlic and cook and stir 30 seconds, or until fragrant. Add the prawns, cook and stir for three minutes, or until prawns turn pink. Remove prawns from the wok.
- 3 Heat the remaining 1 tbs of oil in the same wok. Add the remaining shallots and Minced Garlic and cook and stir for 30 seconds, or until fragrant. Add the broccoli, mushrooms and spring onions and cook, stirring for 2 to 3 minutes, or until tender. Add the noodles, prawns and sweet soy sauce mixture and toss to mix all the ingredients together.
- 4 Spoon the noodle mixture into serving bowls. Top with the cashews and additional Sambal Sauce, if desired. Squeeze with the lime wedge before serving.
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