Flash Chinese Noodles with Five Spice Prawns and Curry
Delicious! Here’s a special dish that’s perfect for a dinner party gathering or New Year’s Eve party. I’m a gal who absolutely loves a food field trip, and what’s more fun than the Asian market in your area? I don’t know about you, but I absolutely love going up and down the aisles, seeing all the speciality items and bringing things home to try in my kitchen. I always like to remember that I’m a visitor in someone else’s world, and half the fun of the experience is observing and being in the moment. Fresh Chinese noodles — if you’ve never had them they are an absolute must do. I always grab extra bags to stick in the freezer to use for another day. Although this dish takes a little finesse, it’s absolutely worth it, and I love the joy of trying something new. With a combination of fresh stir-fried noodles, shrimp, dried sausage, five spice, curry, peppers, pea pods and cabbage..how can you go wrong? This is a great dinner party dish when it’s winter and cold and you need a fun creation to perk you up a bit.
[recipe title=”Flash Chinese Noodles with Five Spice Prawns and Curry” print=”true” ]
- 1 – 1 1/2 lbs fresh Chinese pan fried noodles
- 4 tablespoons low sodium soy sauce
- 1 teaspoon sugar
- 2 tablespoons fish sauce
- 2 tablespoons sherry
- 1/2 teaspoon white pepper
- 3/4 lbs shrimp, peeled and de-veined
- 1/4 cup (or more) vegetable oil, or grape seed oil
- 2 red peppers, julienned
- 6 oz. dried sausage, cantonese roast pork, or ham – diced
- 1-2 red chilis, seeded and thinly sliced
- 1 cup napa cabbage, shredded
- 2 cups pea pods
- 2 teaspoons Simply Organic Curry Powder
- 2 teaspoons Simply Organic Five Spice
- 1 teaspoon Simply Organic Garlic Powder
- 1/2 – 1 cup chicken or vegetable broth, if needed
- 1 bunch green onion, thinly sliced
- 6 sprigs of basil
Let your noodles soak in hot water (not boiling) for 3 minutes. Drain and pat dry. Set aside.
In a bowl, combine the soy and sugar together. Set aside.
In a bowl, combine fish sauce, sherry and white pepper. Split the mixture into two equal parts. Place your shrimp in one part to marinate. Set the remaining part aside for later.
In a large skillet or wok, heat 2 tablespoons of oil over high heat and stir fry the red pepper strips until soft and caramelizing. Remove from the pan and set aside.
In the same pan, sauté your chili peppers with your dried sausage until caramelizing. Remove and add to the peppers. Do the same with the napa cabbage and pea pods, adding more oil as needed.
Add the shrimp to the pan and more oil if needed. Caramelize until golden brown, being sure not to over cook. Remove and set aside.
Add 2 tablespoons of oil to the pan. Place the dry noodles in the pan and let them start to crisp up. As they start to get crispy on the bottom, sprinkle the curry, five spice and garlic powder over them. Then pour the soy sauce and the remaining sherry/fish sauce over the noddles to dissolve the spices. Add the vegetables and shrimp, tossing together well with 2 large wooden spoons. Add broth as needed if you feel you need more moisture.
Garnish with green onions, chopped basil and parsley. Enjoy!
- Cutting board
- Measuring spoons and measuring cups
- Pairing knife and chef’s knife
- Mixing bowls
- Wooden spoons
- Large skillet or wok