Posie’s Place

This week we’re off to Scotland again, this time for a wedding. Our friends Kate (Scottish) and Sacha (Swiss) are getting married in the Highlands (Pitlochry). We fly out on Wednesday morning so things here will be on the quiet side until we get back on Sunday afternoon.

With this in mind I thought that before we go I would try out another recipe from my favourite cookbook of the moment, yeah you’ve guessed it, more treats from Wagamama - Ways With Noodles by Hugo Arnold.

I really fancied one of the mussel recipes but they’re not in season at the moment so I thought I’d stick with seafood.

PRAWN AND CHICKEN NOODLES

Serves 2

INGREDIENTS

• 100g Egg noodles
• 1 Tbsp Vegetable oil
• 1 Tbsp shallots, peeled and thiny sliced
• 3cm Ginger, peeled and grated
• 2 Cloves of garlic, peeled and finely chopped
• 100g Chicken breast, chicken
• 100g Raw peeled prawns
• Handful of Chinese cabbage, shredded
• 100g Water chestnuts, chopped
• 1 Egg, lightly beaten
• 1 Tbsp Curry powder
• 2 Tbsp Soy sauce
• 1 Tbsp Mirin
• 1 Tbsp Sugar
• Handful of beansprouts
• 2 Tbsp Oyster sauce
• 2 Tbsp Sesame oil
• 2 Spring onions, finely chopped

• 1. Prepare the noodles according to the packet instructions then refresh in cold water.
  2. Heat the wok until smoking hot, add the oil and stir-fry the garlic, ginger and shallots for 1 minute.
  3. Add the chicken, prawns, cabbage and water chestnuts and continue to stir-fry for a further 2 minutes.
  4. Add the beaten egg and continue to cook for a further 30 seconds.
  5. Add the curry powder, soy sauce, mirin, sugar, beansprouts and noodles to the wok and ensure everything is mixed well heated through.
  6. Turn off the heat and stir in the oyster sauce and sesame oil.
  7. Garnish with spring onions.

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PREPARATION

food & drink

recipe

food