As an ode to Chinese New Year, I felt it was important to celebrate last night with an oriental dish! I have Taiwanese relations and love to visit them and try all the delicious food my step-mother comes up with. Sadly this New Year the celebrations have been shattered by the deadly earthquake that has devastated parts of Taiwan. Many people are still missing or feared dead. My heart goes out to them and their families, especially at such a time that should be filled with celebration.
For me, it is important to acknowledge foreign customs and festivals – plus it makes a normally boring Monday night’s dinner something a little bit more celebratory!
This dish is simple to knock together and more importantly can be done within 20 minutes or less! Usually I just throw in whatever vegetables I have to hand which I think will compliment each other and so far there have been no culinary disasters.
I urge you to try it, it is such a wholesome dish and although it contains rice noodles they are a much lighter option than their egg-noodle friends! Despite being lighter you still feel as though you have had a substantial meal instead of just a bowl of broth.
You can thin this soup out as much as you require simply by adding more stock. As there were just 2 of us eating it tonight I didn’t put as much in as usual but you can just let your situation take you to where you need to go with this….
The cost worked out at approx £1.34 a head (pricier because of the prawns – but sometimes I just have a vegetable one or you can use leftover chicken!) But I had half a bag of prawns left over from the Gambas Pil Pil. So this was a great way to use them up.
King Prawn Noodle Broth
3 spring onions, chopped (18p, Aldi)
1 red pepper, sliced thinly (30p, Aldi)
2 mushrooms, sliced (10p, Aldi)
Splash of oil (1p)
1 chilli, deseeded and sliced (15p, Aldi)
1/2 bag or 132g of frozen king prawns (£1.50, Iceland)
Handful of rice noodles, say about 100g (36p, Chinese Supermarket)
1 tsp red curry paste (3p, Chinese Supermarket)
2 tsp soy sauce (1p)
1 1/2 tsp fish sauce (1p, Chinese Supermarket)
700ml chicken stock (Made with Hong Kong Knorr Chicken Stock Powder from Chinese Supermarket 3p)
Fresh coriander (optional – so hasn’t been priced in)
Heat oil in wok and fry all the vegetables gently for about 2 mins.
Add the stock and mix.
Add the rice noodles and push them down to allow the liquid to go over the top of them. Pop your lid on the wok (or tin foil if you don’t have a lid) and let it cook for about 2 minutes.
Take the lid off and give it another stir. Add the Prawns, soy sauce and fish sauce and stir again. Pop the lid back on for another 2-4 minutes or until the noodles are soft and the prawns are hot and cooked.
If you have some fresh coriander you can stir some in just before serving and pop some on top after serving.