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Rice Noodles with Prawns and Vegetables

Rice Noodles with Prawns and Vegetables

Preparation time:

  • 30mins

 

Cooking time:

  • 10mins

 

Specialty:

  • Dairy-free
  • Gluten-free 
  • Pescatarian

 

This is a very quick and delicious recipe. One of our go-to meals during the week. It's completely gluten-free and has a good balance of protein, carbs and fibers. You can add even more vegetables if you prefer!

 

Ingredients (2 Servings):

  • 160g of Pad Thai Brown Rice Noodles 
  • 6 Prawns
  • Dried Scallops
  • 2 Carrots 
  • 1 Spring Onion
  • 1 Baby Bok Choy
  • Extra-virgin Olive Oil
  • Black Sesame Seeds
  • Organic Sesame Oil
  • Sea Salt
  • Chili Flakes (optional)

 

Instructions:

  • Soak the dried scallops into freshly boiled water for 25-30mins. Drain the scallops and break them up with your hands. Keep the water as it will be used as fish broth.
  • Chop the spring onion and simmer it with extra-virgin olive oil in a wok.
  • Slice carrots and the bok choys and add them to the wok. season with sea salt.
  • Pan fry the vegetables in the wok for 10 mins. Once the vegetables are cooked, add the de-shelled prawns to the wok.
  • Boil water in a pot and once the water is boiling add 1 tablespoon of sea salt and the pad thai noodles. These noodles need to cook 2-3 mins less than the recommended time.
  • Once the noodles are ready, pour out the water and soak them in cold water. 
  • Add the noodles to the wok and stir until all the ingredients are fully mixed.
  • Add the dried scallops. Adjust with sea salt to taste, sprinkle some chili flakes and black sesame seeds and drizzle some sesame oil. 

20.11.2020

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