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Rice noodles with prawns, dark soy sauce & sesame fried egg

Rice noodles with prawns, dark soy sauce & sesame fried egg

Busy chefs Sarit Packer and Itamar Srulovich share one of their favourite go-to recipes that will fit right in with your plans. This has become a staple, quick evening dinner with everything available easily.

3.5 out of 5 stars(3) Rate this recipe
  • Serves2
  • CourseMain meal
  • Prepare5 mins
  • Cook10 mins
  • Total time15 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 200g pack Thai Taste Folded Rice Noodles
  • 200g trimmed fine green beans, cut into 2cm pieces
  • 2 tbsp vegetable oil, plus 1 tsp
  • 165g pack extra large raw king prawns
  • 1 red chilli, thinly sliced, or use ½ to make it less spicy
  • 1 clove garlic, thinly sliced
  • 4 salad onions, thinly sliced
  • 25g sushi ginger, drained and roughly chopped
  • 1 lime, juice
  • 3 tbsp dark soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tsp sesame seeds
  • 2 British Blacktail Medium Free Range Eggs
  • Pinch or two dried chilli flakes

Method

  1. Boil a kettle of water, then pour it over the noodles in a large bowl. Cover and set aside to soak for 8 minutes.

  2. Heat an empty frying pan over a high heat and toss the green beans in (no oil to start). Mix around for 3-4 minutes until they blister a little and the frying pan is hot.

  3. Carefully pour in 2 tbsp vegetable oil and the prawns, then toss until they turn pink, about 1 minute. Add the chilli, garlic, salad onions and ginger and mix well, then add the lime juice and soy. It should all sizzle and boil. Cook until the prawns are opaque and piping hot.

  4. After 8 minutes, drain the noodles, drizzle with the sesame oil and quickly add to the frying pan. Mix to coat, then divide between 2 bowls. Return the pan to the heat, add 1 tsp oil and the sesame seeds, then crack in the eggs. Sprinkle with the chilli flakes, then fry the eggs as you like. Top each bowl of noodles with an egg, chopped salad onions and serve.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

3,352kJ/ 799kcals

Fat

31g

Saturated Fat

4.5g

Carbohydrates

86g

Sugars

9.3g

Fibre

8.2g

Protein

40g

Salt

4.3g

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