Saucy Coconut Noodles With Prawns

Saucy Coconut Noodles With Prawns

This noodle dish is inspired by a traditional Vietnamese hotpot. A mid-week staple, you can use ginger and garlic pastes instead of the fresh stuff and replace the rice noodles with the dried egg variety. The prawns can also be replaced with leftover roast chicken, fried mini meatballs, more veg or fried tofu, while the leftovers will reheat well on the hob.
Total Time
35 Minutes
60g of fresh ginger, peeled and finely chopped
1 lemongrass stem
5 garlic cloves, grated
2 red chillies, finely chopped
3 tbsp of fish sauce
2 x 400g tins of coconut milk
600ml of vegetable stock
A pinch of granulated sugar
200g of greens: sugar snap peas, edamame, green beans, baby corn or Tenderstem broccoli
200g of dried rice noodles
180g of peeled prawns, peeled
2 limes, cut into halves
40g of peanuts, roughly chopped
30g of freshly chopped coriander
Vegetable or coconut oil, for frying
Sesame oil, to serve
Roasted chilli oil, to serve
Step 1

Bash and halve the lemon grass.

Step 2

Heat a generous drizzle of oil in a large saucepan over a medium-high heat, and, once hot, add the prepped ginger, garlic, chillies and lemongrass.

Step 3

Let it fry for 3 minutes, then add the fish sauce and let everything bubble for 1 minute. Next, add the coconut milk, vegetable stock and a pinch of sugar.

Step 4

Let the broth come to the boil, and then once bubbling, reduce the heat to a gentle simmer, and leave (stirring occasionally) for 15 minutes.

Step 5

Meanwhile, prep the remaining ingredients. If you’re using sugar snaps or green beans, halve them widthways, and if you’re using tenderstem broccoli, cut into thirds widthways.

Step 6

Once the broth has only got 5 minutes left to simmer, add the noodles. Let it soften and briefly cook for 2 minutes, then add the vegetables and prawns and let it cook for the final 3 minutes. Add a good squeeze of lime and taste to check for seasoning.

Step 7

Place the pan on the table with a ladle and tongs and serve into bowls. Top with the peanuts and coriander and make sure you have the remaining lime wedges, some sesame oil, and roasted chilli oil on the side for anyone that wants it.

Recipe courtesy of Home Bird by Megan Davies, RRP £16.99 & available to buy here

Photography by Clare WInfield

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