Sichuan Style Prawns With Rice Noodles
|Uncooked prawns||1 Kilogram (40 Medium Sized)|
|Sichuan peppercorns||2 Tablespoon|
|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|
Shell and devein prawns, leaving tails intact.
Crush peppercorns, star anise and salt; coat prawns in spice mix.
Place noodles in large bowl, cover with warm water; gently separate noodles with hands.
Soak noodles 1 minute; drain, rinse under cold water, drain.
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.
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