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Thai noodles with cinnamon and prawns
Fruit and vegetables
2
garlic
cloves, roughly chopped
3cm/1¼in piece fresh root
ginger
, peeled and cut into fine matchsticks
2–3 leafy stems from the top of 1 stick
celery
, stems cut into short lengths, leaves roughly chopped
Tins, packets and jars
1 tbsp
oyster sauce
1 tsp
chicken stock
concentrate
1 tbsp
ketjap manis
(or 1 tbsp dark soy sauce mixed with 1 tbsp soft dark brown sugar)
80g/2¾oz mung bean (glass) noodles or rice vermicelli, soaked and drained as per packet instructions
Cooking ingredients
1 tbsp
sunflower oil
1
star anise
½ long or 1 short stick
cinnamon
, broken into shards
1½ tbsp light
soy sauce
1 tbsp dark
soy sauce
¼ tsp ground
white pepper
fat pinch ground
cinnamon
fat pinch ground
cloves
Meat, fish and poultry
10 raw peeled king
prawns
, thawed if frozen
Back to recipe
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