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Sichuan Style Prawns With Rice Noodles

Ingredients
  Uncooked prawns 1 Kilogram (40 Medium Sized)
  Sichuan peppercorns 2 Tablespoon
  Star anise 4
  Sea salt 1 Teaspoon
  Fresh rice noodles 420 Gram
  Peanut oil 1 Tablespoon
  Baby bok choy 400 Gram, trimmed, chopped roughly
  Choy sum 500 Gram, trimmed, chopped roughly
  Oyster sauce 80 Milliliter (1/3 Cup)
  Soy sauce 1 Tablespoon
Directions

1.
Shell and devein prawns, leaving tails intact.
2.
Crush peppercorns, star anise and salt; coat prawns in spice mix.
3.
Place noodles in large bowl, cover with warm water; gently separate noodles with hands.
Soak noodles 1 minute; drain, rinse under cold water, drain.
4.
Heat half of the oil in wok; stir-fry prawns, in batches, until just changed in colour.
Heat remaining oil in same wok; stir-fry noodles, bok choy, choy sum and sauces, tossing, until noodles are hot and vegetables just wilted.
Serve noodles topped with prawns.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Prawn
Servings: 
6

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Average: 4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 439 Calories from Fat 41

% Daily Value*

Total Fat 5 g7.2%

Saturated Fat 0.98 g4.9%

Trans Fat 0 g

Cholesterol 273.3 mg91.1%

Sodium 1493.1 mg62.2%

Total Carbohydrates 67 g22.5%

Dietary Fiber 2.7 g10.7%

Sugars 1.8 g

Protein 31 g62.4%

Vitamin A 134.4% Vitamin C 112.6%

Calcium 18.8% Iron 11.9%

*Based on a 2000 Calorie diet

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Sichuan Style Prawns With Rice Noodles Recipe