Ingredients
- 400g rice noodles
- 50ml peanut oil
- 100g baby corn (halved)
- 12 large green (raw) prawns (peeled and de-veined)
- 2 cloves garlic (chopped)
- 1 stick lemongrass (finely chopped)
- 2 small red chillies (chopped)
- 1/2 bunch rocket (trimmed)
- 100ml chicken stock
- 50ml oyster sauce
- 1 tbsp soy sauce
Method
Cover rice noodles with boiling water. Set aside for 2 minutes, stir to separate, then drain.
Heat 50ml peanut oil in a wok over medium heat. Add baby corn (halved) and stir-fry for 1-2 minutes. Add 12 large green (raw) prawns (peeled and de-veined) and cook until opaque. Remove.
Reduce heat to low. Add garlic (chopped), lemongrass (finely chopped) and chillies (chopped) and stir until aromatic. Add 1/2 bunch rocket (trimmed) and stir until wilted. Stir in chicken stock, oyster sauce and 1 tbsp soy sauce. Add noodles, prawns and corn to wok and heat through.
To serve
Serve topped with green onions (sliced).
This recipe is featured in the book, Whip it Up which is available now in all good bookstores RRP $24.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
