It’s taken me a while, but I come bearing tales of an Asian feast. Also, it’s almost been 2 years since I started blogging as a meek little 12 year old; so naturally, it was as good a chance as any to get back to my kitchen and whip up some tasty creations. So for one evening meal, I chose a prawn stirfry/broth with noodles (and the newest addition to my culinary experiences) pak choi. And I must say, before you read any further, this is a firm favourite with my family and should be an easy go-to supper for anybody!
There’s been this whole Asian food craze recently, which I’ve noticed (if a little late). In supermarkets, the world cuisine aisles are getting packed full with exotic produce and in the ready-to-eat sections, amidst the sandwiches, small boxes of sushi, noodles and edamame beans are commonplace. Not wanting to miss out, I searched BBC Good Food for an appetising Asian-style supper and found this little gem, which I thank for introducing me to pak choi, a type of Chinese cabbage. Now I’m not a big fan of much green and can barely stomach salad leaves, but I can safely say I absolutely love this. All of it (from leaves to stalk) is edible; it’s very soft and lightly crunchy when boiled, has a mild flavour and as for the cooking, only takes a couple of minutes in with the stock.
- 1 amount of chicken stock (450ml with stock cubes usually)
- Various sauces to taste (I used fish sauce and soy sauce)
- Piece of fresh root ginger, finely chopped
- 300g peeled king prawns (Ideally raw, but cooked is fine)
- 4 pak choi, cut into quarters
- 2 packets straight-to-wok noodles
- 4 spring onions, sliced
- Bring to stock to a boil, in a wok or large pan; stir in the sauces and add the ginger. Leave to simmer for a moment.
- If the prawns are raw, add them and simmer for around 2 minutes, until pink.
- If the prawns are cooked, add them at this stage with the pak choi and briefly cook until the green is wilted and soft.
- Add the noodles and gently stir to split them apart; cook for 2 more minutes.
- Scatter the spring onions and serve.
Side Note: So I’m back. Again. I’m sorry and I had a good reason – procrastination. But now I’m just going to get back on track and once more start sharing my recipes and love of food with the wonderful blogging community.