Tuesdays I have an evening telecon, so the lovely husband takes over the reins in the kitchen. I find the best results are achieved by giving him a detailed recipe, and placing all of the ingredients out where he can find them. And giving him about twice as long as I would need ;) Tonight he absolutely excelled with this recipe, again from taste.com.au. Although we halved the proteins, this was still a generous quantity of food, and I took some to lunch the next day. So cut down on the noodles if you're not super-hungry.
- 250g packet flat rice noodles
- 2 lemons, juiced
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 2 tablespoons peanut oil
- 1 chicken breast, thinly sliced
- 250g prawns, peeled, deveined
- 3 spring onions, thinly sliced diagonally
- 1/2 inch of small red chilli (or more, to taste), deseeded, finely chopped
- 2 eggs, lightly beaten
- 1 cup bean sprouts
- 1/4 cup roasted peanuts, finely chopped, optional
- small bunch coriander leaves, roughly chopped
- lime wedges, to serve
Place noodles into a heat-proof bowl and cover with hot water. Stand until nearly tender - you still want a little bite to them, so that they stand up under stir-frying. Drain and rinse under cold water.Combine lemon juice, fish sauce and sugar in a jug. Heat a wok over high heat, with a little oil. Add the chicken.and stir-fry for 2 minutes until golden. Add the prawns, onions and chilli, and stir-fry for a further 2 to 3 minutes or until the prawns turn pink. Add the part-cooked noodles and stir-fry for another 2 minutes.
Add the lemon juice mixture to wok and toss to combine. Pour the beaten eggs over the noodles and stir into the noodles as they cook. Turn off the heat, add the bean sprouts and half the coriander, and toss well to combine everything together. Serve on plates topped with the remaining coriander leaves, peanuts, and lime wedges.