By Chef Sachie Nomura
Chinese New Year Shrimp Noodles
Noodles symbolise long life and good fortune, making them an essential dish during Chinese New Year.
My father-in-law often cooked shrimp noodles at home. Sadly, he passed away before I ever had the chance to taste his version. This dish is inspired by him – with my own twist – and cooked in the spirit of family, memory and celebration.
Serves: 2
Preparation Time : 10 minutes
Cooking Time: 10 minutes
INGREDIENTS
180g dried shrimp noodles (or egg noodles)
200g prawn cutlets, defrosted, tail removed
1 tsp Shaoxing wine
2 tsp sesame oil
100g fresh shiitake mushrooms, sliced
½ carrot (approx 80g), julienned
1 bunch of bok choy, cut into strips
1 spring onion, sliced
2-3 cloves of garlic, thinly sliced
2-4 Tbsp neutral oil
Sauce:
3 Tbsp oyster sauce
1 Tbsp soy sauce
1 tsp dark soy sauce
1 tsp sugar
½ tsp chicken bouillon powder (optional)
Pinch of white pepper
3 Tbsp water
Garnish:
Chili oil (optional)
Spring onion
METHOD
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Marinate prawns with Shaoxing wine and set aside.
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In a small bowl, mix oyster sauce, soy sauce, dark soy sauce, sugar, chicken bouillon powder (if using), white pepper and water. Set aside.
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Bring a large pot of water to the boil. Cook noodles according to packet instructions (about 5 minutes), keeping in mind not to over cook them. Drain well and drizzle with sesame oil to prevent sticking.
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Heat a wok over medium-high and add 1-2 tablespoon of oil. Add prawns and stir-fry for 45-60 seconds, until just pink. Remove from the wok and set aside.
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Add another 1-2 tablespoons of oil into the wok. Stir-fry garlic, shiitake, carrots and bok choy for 1-2 minutes until fragrant and just tender.
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Add noodles to the wok and toss to heat through.
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Pour the sauce and return prawns to the wok. Toss well for 1-2 minutes, ensuring the sauce evenly coats the noodles.
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Transfer to serving plates and garnish with spring onion. Drizzle with chili oil if you like a little heat.
