Stir-fried rice noodles, dark soy and garlic chives

Ingredients

• 2 tbsp (40 ml) vegetable oil
• 1 red onion, thinly sliced
• 1 tbsp minced ginger
• 200 g prawns, peeled and deveined
• 500 g fresh flat rice noodles (cut into 3 cm wide lengths)
• 2 tbsp (40 ml) dark soy sauce
• 2 tbsp (40 ml) light soy sauce
• 1 tsp sesame oil
• 1 small bunch garlic chives, roughly chopped
• 2 long red chillies, thinly sliced
• 1 small bunch spring onions, thinly sliced
• 1 cup bean sprouts
• Toasted sesame seeds, to serve

Instructions

1. Heat the oil in a large wok or frying pan over high heat. Add the onion, ginger and prawns and stir-fry for 2 minutes.
2. Add the rice noodles to the pan and stir-fry for a further 2 minutes. Add the soy sauces and sesame oil and toss to combine. Add the garlic chives, chillies, spring onion and bean sprouts to the pan and stir-fry for a further 2-3 minutes, or until the vegetables are softened and the noodles are coated with the sauce.
3. Divide the stir-fried rice noodles with dark soy and garlic chives between bowls and sprinkle with the toasted sesame seeds.

Photography by Jiwon Kim.

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