Make a soup: Hot and Sour Prawn Noodles

Any noodles work well in this soup – egg noodles, flat rice noodles or udon would all make a good base.


½ tbsp vegetable oil

Finely grated 3 cloves of garlic

20g freshly peeled ginger finely grated

1 litre stock of fresh fish (or poultry)

2 moderate red chillies finely sliced

200g pack dried rice vermicelli noodle nests

½ tsp toasted sesame oil

2 tbsp light soy sauce

2 tbsp shaoxing rice wine

1 Tbsp of caster Sugar

250g raw king prawns

200g Sugar Snap Peas, Halved

Juice of one lime

  • In a large skillet, heat the oil on a medium heat. Add the ginger and garlic to the pan and cook for about 3-4 minutes. Put the broth and the 12 cup chopped chilli in the saucepan. Let it simmer for 3-4 more minutes. Then strain the broth into a clean container. Any aromatics that remain in the sieve should be thrown out.
  • Cover the noodles with boiling water and place them in a bowl. Let sit for four minutes. Drain and then toss the noodles with the sesame oils to keep them from sticking. Divide between bowls.
  • The broth should be returned to the saucepan along with the sugar, soy sauce and shaoxing wine. Reduce heat to low and add in the remaining chopped chilli, the shrimps, and salt. Allow the prawns to cook for 3 minutes. Then add the sugar snaps and heat through. The lime juice can be added. Ladle the broth and prawns along with the chilli, sugar snaps, and noodles over it. Serve immediately