I have adapted this recipe from a Jamie Oliver 15 Minute Meal. I have changed the method somewhat because his version is mental and requires you to have seven arms and nerves of steel… two things I definitely don’t possess!
Hoi sin prawn and noodle bowls
2 tablespoons shelled raw peanuts
2 tablespoons sesame seeds
1/2 a fresh red chilli
1 thumb sized piece of ginger, peeled
2 spring onions, trimmed
1 bunch fresh coriander
2 cloves of garlic, crushed
4 nests of egg noodles
200g raw, peeled prawns
4 tablespoons hoi sin sauce
2 tablespoons soya sauce
1 romain lettuce
1 punnet of cress
2 x 150g sirloin steaks, fat removed
1 tablespoon Chinese five-spice
2 tablespoons groundnut or sesame oil
250g oyster mushrooms, chopped
Boil your kettle and put a wok over a high heat. Put the peanuts and sesame seeds in the wok and toss often till golden. Set aside.
Put the chilli, ginger, spring onions and coriander in your food processor. Set aside.
Rub the steaks all over with salt, pepper and five-spice. Put a large frying pan over a high heat with half the ground nut or sesame oil. Add the steaks and cook to your liking, turning regularly gand adding the mushrooms after a minute. Remove to a board when done.
Pour the water from the kettle into a large lidded pot and put over a high heat with a little salt until boiling.
In the meantime put the wok back over the heat with the rest of the oil and the veg from the food processor. Add the garlic and toss for a minute.
By now your pot should be boiling so chuck in the noodles and replace the lid.
Add the prawns to the wok and toss for a minute. Add the hoi sin and soya sauces to the wok with the juice of a lime and cook till the prawns are almost done.
Use tongs to add the noodles directly to the wok and toss in. If it’s too sticky add a little cooking water.
Divide the noodles between four bowls. Poke a lettuce leaf into the side of each one with a half a radish. Sprinkle over the seeds, nuts and trimmed cress. Slice the steak into 1cm strips and divide amongst the bowls with the mushrooms. Serve with lime wedges.