Crispy noodle cake with sautéed prawns and vegetables

Crispy noodle cake with sautéed prawns and vegetables

Bún gạo xào tôm, rau

By
From
Real Vietnamese Cooking
Serves
6
Photographer
Michael Fountoulakis

Popular in southern Vietnam, these noodle cakes crisp up nicely on the outside, but stay soft inside. It is possible to turn this recipe into a vegetarian dish by leaving out the prawns and replacing the oyster sauce with soy sauce.

Ingredients

Quantity Ingredient
6 dried shiitake mushrooms
50g dried rice vermicelli
vegetable oil, for pan-frying
2 red asian shallots, diced
6 prawns, peeled, deveined and cut in half lengthways
15g sliced green cabbage
15g peeled and thinly sliced jicama
12 green beans, blanched, then cut in half
12 chives, cut into 3 cm lengths
1 small handful bean sprouts
1 teaspoon sesame oil
1 tablespoon oyster sauce

Method

  1. Soak the mushrooms in warm water for 20 minutes. Drain and squeeze out any excess water. Discard the stems and cut the caps in half.
  2. Soak the vermicelli in boiling water for 4–5 minutes. Gently stir to separate the noodles, then drain and refresh under cold water.
  3. Heat 2 tablespoons of oil in a 26 cm non-stick frying pan. When hot, evenly spread the noodles on the bottom of the pan. Cook over medium heat for 4–5 minutes, until golden and crispy underneath  you might need to run some extra oil around the inside of the rim to stop the noodle cake sticking to the pan. Now turn the cake over and cook evenly on the other side.
  4. Meanwhile, in a separate frying pan, heat 1 tablespoon of oil and fry the shallot over medium heat until fragrant. Add the prawns and cook for a further 1–2 minutes. Remove the mixture from the pan and set aside.
  5. Wipe the pan clean and return to the heat. Add another 1 tablespoon of oil to the pan, then cook the cabbage and mushrooms over high heat for 2 minutes, or until the cabbage softens. Add the jicama and beans and cook for a further 1 minute.
  6. Lastly, add the chives, bean sprouts, sesame oil, oyster sauce and a pinch of salt. Return the prawn mixture to the pan with the vegetables and toss to combine.
  7. To serve, transfer the prawns and vegetables to the centre of a warm plate. Remove the noodle cake from its pan and cut into six wedges using sharp kitchen scissors. Serve the warm noodle wedges on top of the prawns and vegetables.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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