| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 15 minutes |
| Serves | 2-3 |
| Cuisine | Asian |
| Diet | Other |
| Preparation | Moderate |
| Calories | 509 |
| Fat | 16g |
| Saturates | 2g |
| Protein | 18g |
| Carbs | 71g |
| Sugars | 5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFSoak the rice noodles in warm water for 30-45 minutes until softened. Drain and set aside.
In a small bowl, combine the ingredients for the sauce. Set aside.
Finely slice the garlic. Chop the chives into 5cm pieces. Whisk the egg. Heat 1 tablespoon of oil in a wok over a medium heat. Add the garlic and prawns to the pan and stir-fry for 20 seconds. Add the noodles and pour the prepared sauce evenly over. Drizzle in another 1 tablespoon of oil and add the chopped chives. Gently toss to minimise breakage.
Push the noodles to one side of the pan and add the remaining oil to the pan. Pour in the beaten egg, scramble for 15 seconds and stir into the noodles. Add the mung bean sprouts and stir-fry for 1 minute. If the noodles look dry, drizzle in extra water while stir-frying.
Transfer to individual bowls and serve.
