- salt and pepper
- 3 tbsp vegetable oil
- 1 bunch spring onions, thinly sliced
- 1 tbsp finely chopped and peeled fresh ginger
- 450g shelIed, deveined prawns with tails left on, if you like
- ¾ cup water
- ⅓ cup reduced-salt soy sauce
- 400g shredded cabbage
- 450g rice noodles
- Put water on to boil in a medium to large pot. Add 2 teaspoons of salt.
- In a 30cm frying pan, heat oil on medium. Add spring onions and ginger; cook for 2 minutes, stirring occasionally. Sprinkle prawns with ¼ teaspoon of freshly ground black pepper. Add prawns to frying pan in a single layer; cook for 3 to 4 minutes or until they turn opaque, stirring frequently. Transfer prawns to a medium-sized bowl.
- To the same pan, add water and soy sauce, scraping up browned bits. Stir in the cabbage; cover and cook for 6 to 7 minutes or until vegetables are crisp-tender, stirring often.
- Meanwhile, add noodles to boiling water in pot. Cook for minimum time according to instructions, stirring occasionally. Drain well; rinse under cold water and drain again. Return to pot; add prawn and vegetable mixture, tossing until well combined.
Tip: We like to use flat, dried rice noodles (often labelled pad Thai), thin rice noodles or rice sticks.
Serving suggestion: Serve with plum sauce.
Each serving contains: About 1 910kJ, 18g protein, 75g carbohydrate, 8g total fat (1g saturated), 4g fibre, 115mg cholesterol, 1 050mg sodium.
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