A lighter take on the famous Malaysian hawker favourite. Flat rice noodles are wok-fried with juicy prawns, egg, bean sprouts, choi sum and garlic chives in a smoky soy and chilli sauce. Prawns and eggs make it high in protein, and plenty of crunchy vegetables add fibre.

Ingredients

Chilli paste

10g dried red chillies, seeded and soaked in hot water for 15 minutes
2 large fresh red chillies, seeded
3 small shallots, peeled and sliced
1 tsp rapeseed oil

Sauce

2 tsp reduced-salt soy sauce (or tamari for gluten-free)
1 tsp dark soy sauce (or an extra 1 tsp tamari for gluten-free)
½ tsp fish sauce (or reduced salt soy sauce)
2 pinches of white pepper

Noodles

100g dried flat rice noodles (brown rice noodles if available)
1 tsp rapeseed oil
3 garlic cloves, finely chopped
12 large raw peeled prawns (around 180g) (or 200g firm tofu for vegan)
2 large eggs (leave out for vegan)
200g choi sum or pak choi, cut into 5cm lengths
200g bean sprouts
100g garlic chives (or spring onions), cut into 5cm lengths
Chopped spring onions, to garnish

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Needed kitchenware

A blender or mini chopper, and a wok or large frying pan.

Instructions

Soak or cook the rice noodles following the pack instructions until just tender. Drain, rinse under cold water and drain well.

Drain the soaked chillies and blend with the fresh chillies and shallots to a paste.

Heat the oil for the paste in the wok over a medium heat. Fry the paste, stirring, until fragrant and darker (4–5 minutes). Open a window, as the chilli can catch in your throat. Transfer to a small bowl.

Mix all the sauce ingredients.

Heat the oil for the noodles in the wok over a high heat. Stir-fry the garlic for 30 seconds, then add the prawns and cook until pink all the way through (2–3 minutes).

Push the prawns to one side. Crack in the eggs, and stir gently until softly scrambled (1 minute).

Add the choi sum stems and stir-fry for 1 minute. Add the noodles, sauce and chilli paste to taste, and toss everything together (1–2 minutes).

Add the choi sum leaves, bean sprouts and garlic chives, and toss until just wilted but still crunchy (1 minute). Scatter with spring onions and serve.

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Storage information

Best eaten fresh. Cool leftovers within 1 hour, then refrigerate for up to 1 day and reheat until piping hot. Not suitable for freezing.

Tip

Lower carb: Use the konjac noodles, or mix half rice noodles with half konjac noodles.

Cost-saving tips

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Quick and easy (<30 mins total)

One-pan

Moderate

Abbi

Head Chef