Rice vermicelli with vegetables and king prawns
Published on 16 December 2015
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Delicious Asian-style noodles, quick and now widely available; bean-thread noodles work too.
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Ingredients
INGREDIENTS FOR 4 PEOPLE
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Method
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I cut leek into sticks.
Carrots.
Courgettes.
I shell and devein prawns and cut each into three.
I sauté oil, crushed garlic and chilli a few minutes.
I cook vegetables over high heat for 5 minutes, lightly salting as soy sauce follows.
I add prawn pieces, cook briefly and deglaze with a generous splash soy sauce.
I boil about 2 litres water, turn off and add noodles.
I cover for 4 minutes.
I drain and rinse with cold water.
I mix into sauce, adding a little salt and more soy sauce.
I toss briefly and serve hot, with sesame if liked.
Light, substantial and flavourful!
Carrots.
Courgettes.
I shell and devein prawns and cut each into three.
I sauté oil, crushed garlic and chilli a few minutes.
I cook vegetables over high heat for 5 minutes, lightly salting as soy sauce follows.
I add prawn pieces, cook briefly and deglaze with a generous splash soy sauce.
I boil about 2 litres water, turn off and add noodles.
I cover for 4 minutes.
I drain and rinse with cold water.
I mix into sauce, adding a little salt and more soy sauce.
I toss briefly and serve hot, with sesame if liked.
Light, substantial and flavourful!Original source: https://incucinaconlilly.com/2015/12/16/vermicelli-di-riso-con-verdure-e-code-di-mazzancolle/
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