Vietnamese Inspired Noodles With Cilantro And Asar... |
|
 |
Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 2 |
|
This is a quick dish that I whipped up because I felt like something super fresh. You could substitute or add some red pepper for the asparagus I think. Ingredients:
2 tablespoons vegetable oil |
2 teaspoons ginger, cut into 1 matchsticks |
2 cloves garlic, minced |
2 teaspoons fresh cilantro, minced |
2 dried thai chillis, ground |
1 dozen prawns, shells and tails removed and deveined |
1 bunch asparagus, woody ends trimmed, cut into 1.5 pieces |
1 lime, juiced |
2 tablespoons soy sauce |
⅓ cup chinese cooking wine, or sherry |
1 green onion, sliced |
2 small carrots, grated with a peeler |
1 teaspoon rice wine vinegar |
2 tablespoons cilantro leaves |
vermicelli noodles |
Directions:
1. Prepare the vermicelli according to the package directions. When draining run under cold water until cool to stop the cooking. Add 1 teaspoon of sesame oil and stir to stop from sticking. Set aside.
2. Heat oil in a wok over medium heat. Add ginger, garlic, the minced cilantro, and the chillis and cook for 3 minutes stirring.
3. Add prawns and asparagus and cook for 2 more minutes stirring.
4. Add 1/2 the lime juice the wine and the soy sauce and cook until the asparagus is just soft and the prawns are pink through.
5. Add in the vermicelli and stir until heated through - about 1 minute.
6. Remove from heat and toss in the green onion and 3/4 of the carrot.
7. Serve garnish with remaining lime juice, carrot, and cilantro leaves.
|
|