Saturday, 25 April 2015


This recipe is my life saver – quick, easy with a minimum of ingredients and maximum flavour - no wonder it is one of the most popular dishes cooked on the streets of Bangkok.

Keep a pack of pre-cooked noodles in your pantry and a pack of frozen prawns in the freezer and with the help of a few fresh vegetables your midweek dinner will be cooked in a flash.  And you can always substitute fresh vegetables with a can of corn kernels or frozen peas, just keep the flavours sharp and fresh.


To feed 4 people you need:
1 pack of Singapore noodles or any noodles of your choice
2 eggs lightly beaten
250g fresh or frozen prawns, peeled and deveined
2 tbsp rice bran oil or any vegetable oil
4 cloves of garlic, peeled and crushed
1 red onion, thinly sliced
1 tbsp fresh ginger, grated
2 red capsicums, deseeded and cut into strips
½ tsp tumeric
200g (half a bunch) gai lan (Chinese broccoli) chopped
1 tbsp light soy sauce
2 tbsp oyster sauce
1½ tbsp sesame oil
8 spring onions, chopped diagonally for nice presentation
1 cup bean sprouts

Prepare the noodles as per the instructions.  

Heat half of the oil in a wok over medium heat and once heated, add the egg mixture swirling it gently for 1 minute or until the eggs are almost set, then slide on to a board, slice into strips and set aside.

Heat the remaining oil, add the onion, garlic and ginger and stir-fry for 3 minutes or until softened.  Then add sliced capsicum, tumeric and gai lan and continue cooking for another minute or until the broccoli has just wilted.

Add the prawns and stir fry them for about 2 minutes.  Then add noodles, oyster sauce, light soy sauce and sesame oil.  Gently toss it all together so the noodles are fully covered with the sauce.

Slice the omelette into strips and stir through together with bean sprouts.  Sadly, I don’t like bean sprouts at all and never use them in cooking.

Serve garnished with spring onions and lime wedges.


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