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Mì Xào Giòn Tôm | Crispy Noodles with Prawns
(0)
30 min
Quick
Gurkerl Küche
Goldgelb im Backrohr knusprig gebackene Mie-Nudelnester, gekrönt von knackigen Garnelen und frischem Wok-Gemüse in samtig-würziger Sauce. Ein herrlicher vietnamesischer Genuss mit vollem Knusperfaktor.
Ingredients
Preparation method
Preparation & noodle nests
Preheat the oven to 200 °C top/bottom heat (180 °C fan) and line a baking tray with baking paper. Cook the mie noodles in boiling, lightly salted water for about 2–3 minutes until al dente, drain, rinse thoroughly with cold water, and let drain well.
Toss the noodles with 1 tbsp vegetable oil, shape into two loose, flat nests on the baking tray, and bake in the preheated oven for about 15–18 minutes until golden brown and wonderfully crispy.
While the nests turn crispy in the oven, peel the carrots and slice thinly. Wash the pak choi, remove the core, and cut into coarse pieces. Wash the spring onions and cut into 3 cm long pieces. Peel and finely chop the garlic and ginger. Pat the prawns dry.
Chef's tip
Oven advantage: Baking the noodle nests in the oven is lower in fat than deep-frying and makes them evenly crispy.
For the authentic street-food experience, pour the hot wok sauce over the crispy noodles just before serving – the wonderful sizzling sound is simply part of the experience!
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