vrijdag 22 november 2013

Noodle soup

Yield: 2 persons
1 l chicken stock
1 carrot, peeled and diced
1 tbsp sunflower oil
300g prawns, shelled and deveined
200g rice vermicelli
50g bean sprouts
50g green beans, halved
1 hard boiled egg, sliced
1 tsp spring onion, chopped
2 tsp fried shallots (optional)

1. Put the chicken stock in a big sauce pan and bring to a slight boil. Put in the carrot and cook until soft. Meanwhile, in a pan, put the oil and pan fried the prawns until turn pink. Set aside.

2. Bring a saucepan of water to the boil, cook the rice vermicelli for 2-3 minutes until softened. Drain the noodles using a slotted spoon and set aside. Blanch the bean sprouts for a few seconds, drain and set aside.

3. Add the green beans and cook for 2-3 minutes until softened. Once the carrot and green beans are softened, drain using a slotted spoon and set aside.

4. Divide equal portion of rice vermicelli into individual bowls. Add prawns, bean sprouts and hard boil egg. Bring the stock to the boil, ladle into the bowl, enough to cover the vermicelli and all the ingredients.

5. Sprinkle over the spring onion and fried shallots, if using.

Geen opmerkingen :

Een reactie posten