Burnin’ Down The House

This is really good, but the best thing is how quick & easy it is to make (ha, I sound like a TV chef). Once you’ve done all the preperation (chopping vegetables, etc) it only takes about 7-8 minutes to cook. Also, it seemed weird that you don’t use any garlic or ginger, but I resisted the temptation to add any and it turned out great.

Serves 4 (or 3 if they’re really hungry)
Ingredients:
4 tbsp oil
150g dried thick rice noodles
200g spinach, washed and roughly chopped
1 large (200g-ish) carrot, peeled and grated
100g beansprouts
4 eggs, beaten
4 tbsp sweet chilli sauce
4 tbsp tamarind paste (or if you can’t find that, use 2 tbsp of freshly squeezed lime juice)
4 tbsp light soy sauce
4 spring onions*, finely sliced
50g unsalted peanuts, roughly chopped (if you use salted peanuts, wash them first to remove the salt)
Optional extras:
10-12 large prawns**, peeled (I used pre-cooked frozen prawns, but you could use fresh ones - you just need to quickly fry them beforehand so they’re just cooked)

Translations for my American readers:
* “scallions”
** “shrimp”

Preparation:
1. Put the noodles in a pan of warm water and soak for 6-8 minutes (actually the recipe I used said 5, but I left them in for 8 by accident and it turned out fine). When they’re done, drain them.
2. Heat a wok or large (emphasis on large) frying pan until pretty hot and add the oil. Add the noodles and egg, and stir fry for 2 minutes until the egg is lightly scrambled.
3. Add the spinach, carrot, bean sprouts, tamarind paste, soy sauce, chilli sauce, and prawns (if using) and stir fry for a further 4-6 minutes until everything is heated through and the noodles are cooked enough (make sure the prawns are properly cooked, if you use them).
4. Sprinkle the peanuts and spring onions over the top and serve.

This entry was posted on Saturday, March 20th, 2004 at 1:35 pm and is filed under Main meal, Fish, Asian. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.