Over the last few weeks, coming home from work and cooking whilst listening to some music has become one of my greatest pleasures in life. Sometimes it is accompanied by some great dancing but mostly there is lot of terrible singing involved. Today I decided a prawn stir fry would hit the mark for a few reasons: 1) I love prawns 2) a stir fry is quick and easy and 3) it’s a relatively healthy meal.
I’m not much of a cook and by that I mean my culinary repertoire is limited. The meals I can conjure up are pretty decent; it’s just that I haven’t cooked enough in recent years to confidently whip up a vast variety of dishes. This is something I hope to change over the next few months, starting with stir fry. I have made a stir fry on many an occasion but this is the first time I didn’t use a stir fry pack, the type that should really come in garish yellow packaging saying Stir Fry for Idiots.
I searched for a few recipes online and found this to be the simplest and by simplest I mean it had the smallest amount of ingredients that needed to be purchased and prepared. As with most stir fry recipes you just chuck everything in and hope for the best. Thankfully, the skill levels needed here are somewhere between making a cup of tea and not burning the accompanying slice of toast.
The music that accompanied me this evening was Michael Jackson’s Michael. I know I slated it in my review earlier but there’s a couple of tracks on there I am guiltily addicted to.
- 500g/1lb 2oz medium egg noodles
- 2 tbsp sesame oil, plus extra for tossing the noodles
- 2 red chillies, de-seeded and finely chopped
- thumb-size piece fresh ginger, peeled and finely chopped
- 3 large garlic cloves, chopped
- 1 red pepper, de-seeded and thinly sliced
- 1 bunch of spring onions, thinly sliced on an angle
- 400g/14oz raw tiger prawns, shelled
- 2 large or 3 small pak choi, or 200g/7oz Chinese flowering cabbage (choi sum), shredded
- 1 lime, juice only
- 2 tbsp soy sauce
- 2 tbsp sweet chilli sauce
- Cook the noodles according to the instructions given on the packet. Drain and toss in a little sesame oil to prevent them from sticking together.
- Heat a wok and add the sesame oil. Once the oil is shimmering, add the chillies, ginger and garlic. Stir-fry for 30 seconds before adding the red pepper, spring onions and shelled prawns. Cook for about 3-4 minutes until the prawns have turned pink. Add the shredded pak choi or choi sum, noodles, lime juice, soy sauce and sweet chilli sauce. Stir-fry until heated through and serve straight away.
Of course, I went and ruined all the healthiness by making tempura prawns to go on top.