Ingredients
- 3 tablespoons sesame seeds
- 2 tablespoons oil
- 2 teaspoons sesame oil
- 4 spring onions (scallions), chopped, plus extra finely shredded spring onion, to garnish
- 2 garlic cloves, finely chopped
- 150 g (5 1/2 oz) raw prawns (shrimp), peeled and deveined
- 2 teaspoons finely chopped red chillies
- 150 g (5 1/2 oz) firm tofu, diced
- 100 g (3 1/2 oz) button mushrooms, thinly sliced
- 1 red capsicum (pepper), cut into thin strips
- 2 tablespoons shoshoyu
- 2 teaspoons sugar
- 300 g (10 1/2 oz) hokkien (egg) noodles
Method
1. Dry-fry the sesame seeds over low heat for 3-4 minutes until golden. Cool and then grind in a mortar and pestle.
2. Combine the oils. Heat half the oil in the wok over medium-high heat. Stir-fry the spring onion, garlic and prawns for 1 minute. Add the chilli and cook for another minute. Remove from the wok.
3. Add the tofu to the wok and stir-fry until lightly golden, then remove. Add the remaining oil to the wok, add the mushrooms and capsicum and stir-fry for 3 minutes, or until just crisp.
4. Add the shoshoyu, sugar, noodles and 2 tablespoons water to the wok. Toss gently to separate and coat the noodles in liquid. Cover and steam for 5 minutes. Add the prawn mixture and tofu and toss for 3 minutes over medium heat. Sprinkle with the crushed sesame seeds, garnish with the spring onion and serve.
