Too hot to cook? You'll want these spicy prawn noodles with cooling cucumber

Name: Spicy prawn noodles with cooling cucumber recipe
Yield: 4
Ingredients: 180g soya bean; 800g green prawns, peeled, deveined, finely chopped; 80ml peanut oil; 40.00 ml finely chopped ginger; 30.00 ml chilli oil; 1 bunch garlic chives, chopped; 1 bunch Chinese water spinach or English spinach, leaves picked; 100g black fungus mushrooms; 400g fresh egg noodles, blanched, refreshed; 40.00 ml tamari or light soy sauce; 2 tsp caster sugar; Juice of 1 lime; 160ml rice wine vinegar; 2 Lebanese cucumbers, roughly chopped; Toasted black sesame seeds, to serve

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by Phoebe Wood

Jul 25, 2018

This dish is inspired by the bug noodles with hellfire chilli at Chin Chin Sydney. This version is toned down, but the cooling cucumber is still a great accompaniment. Recipe by Phoebe Wood.

3/4 cup (180g) soy bean paste
800g green prawns, peeled, deveined, finely chopped
1/3 cup (80ml) peanut oil
2 tbs finely chopped ginger
1 1/2 tbs chilli oil
1 bunch garlic chives, chopped
1 bunch Chinese water spinach or English spinach, leaves picked
100g black fungus mushrooms
400g fresh egg noodles, blanched, refreshed
2 tbs tamari or light soy sauce

Cooling cucumber

2 tsp caster sugar
Juice of 1 lime
2/3 cup (160ml) rice wine vinegar
2 Lebanese cucumbers, roughly chopped
Toasted black sesame seeds, to serve

Method

1.

For the cucumber, combine sugar, lime juice and vinegar in a bowl with a pinch of salt flakes, stirring to dissolve the sugar. Add cucumber and chill until needed.
2.

Combine soy bean paste and prawn in a bowl to marinate. Heat peanut oil in a wok over high heat. Add ginger and cook, stirring with a metal spoon, for 3 minutes or until fragrant and softened. Add chilli oil, garlic chives and prawn, and cook for 2-3 minutes or until prawn is almost cooked through. Add spinach and mushrooms, and toss to wilt the spinach. Add noodles and toss to coat in the sauce. Pour over tamari. Check for seasoning and add more chilli to taste. Divide among bowls and serve with the cooling cucumber, scattered with sesame seeds.