Drunken-Style Noodles with Prawns and Shiitake
This weeknight winner is ready in a flash! When wok frying, it is essential to not overcrowd the pan, hence why this recipe is only for two. It’s easily doubled, but we would suggest cooking it in two batches to ensure the best possible result.
Ingredients
200g wide dried rice noodles
3 Tbsp oyster sauce
2 Tbsp soy sauce
1 Tbsp sweet soy sauce or kecap manis
3 cloves garlic
1-2 red chillies (or add 1 Tbsp sambal oeleck to the sauce ingredients)
Oil, for frying
250g medium-sized prawns, defrosted (or use 1 packet tofu, sliced and patted dry)
1 onion, sliced
100g shiitake mushrooms, sliced
1 packet mung bean sprouts
1 bunch spring onions, cut into 5cm lengths
A good handful of Thai, holy, or regular basil leaves
Method
Put the noodles in a bowl and pour over boiling water to cover. Soak for 3-4 minutes, or until the noodles are soft, but al dente. Drain and refresh in cold water, then drain well again before using.
In a small bowl, combine the oyster, sweet soy, and soy sauces with 2 tablespoons water and set aside. Using a mortar and pestle, mash the garlic and chilli to a paste (or finely chop both).
Heat 2 tablespoons of oil in the wok, add the shrimp, and fry for 2-3 minutes until tender. Remove from the wok and set aside.
Add a little more oil to the wok, add the onion, and cook for a few minutes until slightly softened. Add the garlic and chilli mix, then add the shiitake and cook for a few minutes.
Add the bean sprouts, spring onions, rice noodles and the sauce, and stir fry until noodles are heated through. Add the basil and serve immediately.