This week, it’s simple, quick noodle supper time, courtesy of Lucy via Nigel Slater.
I am slightly in love with Nigel Slater. A random choice I know, but his calm nature and ability to put together a dish without drama and in such an unpretentious way draws me to him. That and the fact he responded to one of my tweets, so we are almost married in my eyes. His recipes are simple and books so elegant, his A Year of Good Eating, the Kitchen Diaries III is one of my favourites. Clyde went off piste one Christmas and bought it for me and I haven’t put it down since. It’s almost novelesque in stature, such is his mastery of the language of food. This tempting dish of Noodles with Prawns and Egg is a total favourite of ours and is more simple than Mr Simple on his simplest day.
If we’re not going out out, I do try and make a touch of an effort with our supper on a Friday night. No well trodden pasta paths or shop bought nonsense here, I feel Friday night calls for something not necessarily complicated but definitely special. Even though these Noodles with Prawns and Egg are simple, prawns still feel quite treaty to me. So they should do too as these raw tiger prawns aren’t cheap, but they are so worth it in this dish. They are combined with rice noodles, soy, sesame oil, chilli and toasted cashews to form a lightly spiced, heart warming supper. There are a few moments of light hearted prep then just stir frying to bring the dish home. A garnish of fresh coriander and a glass of rose and this is a Friday night dreams are made of.
I do love Nigel, even if he doesn’t love me. This is just one of many of his recipes in my collection. I am not stalking him, more of a fan girl with a book case full of his beautifully written words. Long may he continue to supply us with delectable dishes, told using his lovely soft dulcet tones.
This recipe will appear on Lucy Loves later on the week
Noodles with Prawns and Egg Recipe
You will need a large frying pan or wok
- 100g flat rice noodles
- 2 small carrots, peeled and shaved into ribbons using a wide vegetable peeler
- 2 spring onions, optional
- 1 small red chilli, finely chopped
- 2 large cloves garlic, sliced
- 50g cashews
- 2 tablespoons oil, I used Wok Oil
- 240g shelled raw prawns
- 3 tablespoons light soy sauce
- 3 teaspoons sesame oil
- 1 beaten egg
- 2 tablespoons dried shallot or crispy onions
- Handful fresh coriander leaves, chopped
Bring a large pan of salted water to the boil, add the noodles then turn off the heat. Put a lid on, wait for 5 minutes, then drain and pop to one side.
Peel the carrots and cut into ribbons using your vegetable peeler, then halve the ribbons. Roughly chop the spring onions, if using, then finely chop the red chilli and slice the garlic cloves.
Toast the 50g cashews in a small frying pan over a medium heat with just a tiny bit of oil. Keep an eye on them as they will burn super quickly. Remove and keep to one side.
In your wok or large frying pan heat two tablespoons of oil over a medium to high heat. Add the carrot ribbons, garlic, spring onions, and chilli and cook for a minute until just turning golden. Add the raw prawns and cook for around 2 minutes or until they are just pink.
Add the drained noodles to the pan and stir for a minute then pour in 3 tablespoons light soy, 3 teaspoons sesame oil and the beaten egg and give it all a really good stir.
Add the crispy shallots or onions, the fresh coriander and your toasted cashews. Devour whilst piping hot.