- 400g egg noodles
- 400g spring greens
- 50g ginger
- 24 tiger prawns
- 2 cloves garlic
- 2 onions
- 2 tbsp sunflower oil
- 100g bean sprouts
- Salt and freshly-ground pepper
Put the noodles into a large bowl and pour boiling water over them. Soak the noodles for 20 minutes, then drain in a sieve and place into a warmed bowl. You can also boil the noodles according to the directions on the package. Cut the spring greens into small pieces, roughly 3x3cm, and cut the ginger into strips. Peel the prawns (shell and tail). Chop finely the garlic and onions.
Heat the oil in the wok or frying pan, add the garlic and onions and cook until they are lightly browned. Add the ginger, prawns and cabbage, and fry at a high temperature for 3-4 minutes, adding the sprouts for the final minute. Add the prawns, vegetables and herbs into the hot noodles until well mixed. Add salt and pepper to taste.
Serve in small bowls with chopsticks.