Rice Vermicelli With Snow Peas


50g rice vermicelli, soaked
1 tbsp sesame oil
1 1/2 tbsp spiced chilli bean paste
2 cloves garlic, chopped
150g medium prawns, shelled but leave tails intact
100g sugar snap peas (tim tow)
4 bird’s eye chillies, finely sliced


1 tbsp fish sauce
2 tbsp lime juice
1/2 tbsp sugar
1 tbsp toasted sesame seeds


Drain rice vermicelli well and place in a bowl. Pour in boiling water and allow to stand for four to five minutes or until noodles turn soft. Drain and leave aside.

Heat a saucepan over high heat. Add sesame oil, chilli bean paste and garlic. Fry until fragrant.

Add prawns and toss until they change colour. Dish out and set aside.

Reheat wok and drizzle in a little extra oil. Add snow peas and bird’s eye chillies. Toss and fry briefly.

Dish out and add to the noodles. Toss well, then add prawns and dressing to the mix. Dish out into individual serving portions.

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