Stir-fry Cellophane Noodles With Prawns
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Seafood | Antony, Simply | 1 | Servings | |
INGREDIENTS
| 12 | g | Cellophane noodles, soaked |
| 3 | T | Vegetable oil |
| 4 | Shallots, thinly sliced | |
| 2 | Cloves garlic, thinly sliced | |
| 250 | g | Green prawns, shelled and |
| de-veined | ||
| 1 | c | Chicken stock |
| 1 | T | Fish sauce |
| 2 | Spring onions, finely sliced | |
| 1 | T | Freshly shredded coriander |
| leaves | ||
| 6 | Fresh chilli |
INSTRUCTIONS
Cut the noodles with a pair of scissors into pieces about 8cm long. Heat oil in a wok and saut shallots and garlic until just starting to colour. Add prawns and toss for 1 minute, then add noodles and stir and toss. Stir in stock and fish sauce. The noodles will absorb most of the liquid. Toss through spring onions and tip onto a serving plate. Scatter with coriander leaves and chilli to taste. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1632
Calories From Fat: 419
Total Fat: 47.4g
Cholesterol: 7.2mg
Sodium: 541.1mg
Potassium: 5716.2mg
Carbohydrates: 281.6g
Fiber: 3g
Sugar: 4.6g
Protein: 47.2g