Thai noodles with prawn & asparagus

chicken

This is my interpretation of a delicious cold salad I tried out at Wagamama in London. I tried playing around with the ingredients a bit, and I think served warm, it’s even better! Serves 2.

Combine the brown sugar, fish sauce and lime juice, then toss the prawns through and set aside.

Cook the noodles according to the instructions on the packet (usually 6 to 8 minutes). In the last 4 minutes, add the asparagus to the boiling water. Drain and set aside.

Heat the oil in a wok, then toss in the chilli, garlic and spring onions, swirling it around for a minute or so. Pour the prawn mixture into the wok, cooking it just long enough to warm it through. Then take the wok off the stove, add the noodles, asparagus and most of the coriander and toss everything around so it is well coated.

Serve garnished with some pretty coriander leaves.


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