Recipe - Stir-Fry Cellophane Noodles With Prawns

12 g Cellophane noodles; soaked
3 tablespoon Vegetable oil
4 Shallots; thinly cut or sliced up
2 Cloves garlic; thinly cut or sliced up
250 g Green prawns; shelled and
; deveined
1 cup Chicken stock
1 tablespoon Fish sauce
2 Spring onions; finely cut or sliced up
1 tablespoon Freshly shredded coriander
leaves
6 sl Fresh chilli

Cut the noodles with a pair of scissors into pieces about 8cm long. Heat
oil in a wok and saut‚ shallots and garlic until just starting to colour.
Add prawns and toss for 1 minute, then add noodles and stir and toss. Stir
in stock and fish sauce. The noodles will absorb most of the liquid.

Toss through spring onions and tip onto a serving plate. Scatter with
coriander leaves and chilli to taste.

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