Peanutty somen noodles with prawns

  • 225g uncooked somen noodles
  • 720ml reduced-salt chicken stock
  • 2 tbsp reduced-salt soy sauce
  • 2 tbsp creamy peanut butter
  • 2 tsp sesame oil
  • 1 tsp hot sauce
  • 2 tsp peanut oil
  • 1 tbsp minced fresh ginger
  • 3 cloves garlic, minced
  • 1 green pepper, seeded and diced
  • 450g medium prawns, peeled and deveined
  • 40g dry roasted peanuts, coarsely chopped
  • 2 chopped spring onions
  • Chopped coriander leaves, for garnish, optional
1) Cook the noodles according to the directions on the package.

2) Meanwhile, in a medium saucepan, combine the chicken stock, soy sauce, peanut butter, sesame oil and hot sauce. Whisk until blended and then set the pan over a medium heat. Bring to a simmer and cook for 10 minutes.

3) Heat the peanut oil in a large frying pan over a medium heat. Add the ginger and garlic and saute for 2 minutes. Add the green pepper and saute for 2 minutes.

4) Add the prawns and saute for 2 minutes, then add 240ml of the peanut sauce sauce and simmer for a further 2 minutes, until the prawns are bright pink and cooked through.

5) Drain the noodles and add them to the prawn mixture. Toss to combine.

6) Transfer the noodle mixture to 4 individual plates and top each serving with peanuts, spring onions and coriander leaves, if desired.

Cook's Note: Reserve the remaining peanut sauce for additional meals such as Robin's steak salad with peanut-lime dressing, or Chicken satay with peanut dipping sauce.

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