Rainbow Noodles

I love reading and collecting recipe books, Chris got me this really cool Chinese recipe book last year called “The Food of China: A Journey for Food Lovers”. I came across this book at Barns & Noble one night when we were hanging out in the store and reading (what a nerd LOL). If you are looking for authentic Chinese recipes, this is the ultimate cook book; it contents over 100 recipes from all over China. I have cooked a number of the recipes already, all are very delish.

I tried out this recipe over the weekend, once again never disappoints.

*I am quoting and copying from the book.

“This dish of prawns, bean sprouts and thin rice noodles is enlivened with a touch of Chinese curry powder. Much milder than its Indian counterpart and similar to five-spice powder, you could use a mild Indian curry powder instead.”

Ingredients:

8oz (225g) prawns

1 tablespoon Shaoxing rice wine

2 ½ tablespoons finely chopped ginger

1 tablespoon roasted sesame oil

10 ½ oz (300g) rice vermicelli noodles

2 leeks, white part only

4 tablespoons oil

1 ½ tablespoons Chinese curry powder

2 ½ cups (200g) bean sprouts

¼ cup (60ml) chicken stock or water

2 tablespoons light soy sauce

1 teaspoon salt

½ teaspoon sugar

½ teaspoon freshly ground black pepper

Directions:

1.       Peel the prawns, leaving the tails intact. Using a sharp knife, score lengthways along the back and remove the vein. Place in a bowl, add the rice wine, 2 teaspoons of the ginger and the sesame oil, and toss to coat.

2.      Soak the noodles in hot water for 10 minutes, then drain. Cut the leeks into 2 inch (5cm) lengths and shred finely. Wash well and dry thoroughly.

3.      Heat a wok over high heat, add 1 tablespoon of the oil and heat until very hot. Stir-fry the prawns in batches for 1 ½ minutes, or until they turn opaque. Remove with a wire sieve or slotted spoon and drain. Pour off the oil and wipe out the wok.

4.      Reheat the wok over high heat, add the remaining oil and heat until very hot. Stir-fry the curry powder for a few seconds, or until fragrant. Add the leek and remaining ginger and stir-fry for 1 ½ minutes. Add the bean sprouts and cook for 20 seconds, then add the prawns, stock or water, soy sauce, salt, sugar and pepper, and stir combine.

5.      Add the noodles and toss until they are cooked through and have absorbed all the sauce. Transfer to a serving dish and serve. 

If you are interested on buying this book, Chris purchased through Amazon.com for ~$20. *Price not including shipping cost. 

Until next time…Peace Out!