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225 g
25 g
2 teaspoons
4
225 g
225 g
1 tablespoon
1 |
rice vermicelli
dried Chinese mushrooms, soaked in hot
water for 20 minutes
chili oil
spring onions, shredded
cooked, peeled large prawns, thawed and
dried, if frozen
frozen green peas
oyster sauce
egg lightly beaten
grated zest 1 lemon |
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Method :
Bring a large saucepan of water to
the boil. Turn off heat and add noodles. Loosen with 2 forks and let soak 3
minutes. Drain noodles well and rinse in
cold water. Drain mushrooms and squeeze out
excess water. Discard stems and slice caps. Heat half chili oil in a wok and
stir fry mushrooms, spring onions, prawns and peas for 2 minutes. Add oyster sauce, lemon zest and
noodles and stir fry for 2 minutes. Keep warm. Heat remaining oil in a small
non-stick skillet and cook egg for 1-2 minutes on each side or until
set. Slide on to a plate, roll up and
cut into thin slices. Garnish noodles with egg and serve
immediately.
Serves 4
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