It can be challenging to have salads in winter! Why not make it warm, try this warm noodle recipe with @myanbahfarm toasted sesame soy &ginger dressing. Love it’s sweet and nutty taste with hint of ginger.
This recipe serves 2-3 people
INGREDIENTS
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6 King size prawns peeled and deveined
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1/2 Cup tempura batter mix
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1/4 Cup water
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1/2 Cup peanut or vegetable oil for frying
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5-6 Tbsp of @myanbahfarm Toasted Sesame Soy & Ginger Dressing
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2 Cups Egg noodles (soaked in boiled water for 10 minutes to get them ready for use in this recipe)
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1/4 cup finely sliced carrots
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1/4 cup finely sliced Lebanese cucumber
- 1 Bok Choi steamed, or shallow pan fried
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Handful of chopped basil
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Handful of green onion chopped
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1 tbsp of sesame seeds
Method
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In a mixing bowl add tempura batter mix and water, mix well. Batter should have s smooth and runny consistency.
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Heat oil on a high heat using a small pan, once oil is hot, turn the heat on medium.
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Dip prawns in batter one by one and fry them in heated oil.
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Make sure prawns are cooked on both sides. Frying should take about 1 minute each side total 2 minutes. Fry little bit longer if prawns aren’t golden yet.
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Remove them from oil and put them aside on a plate using s tea towel to soak excess oil.
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On a serving plate, layer cooked warm noodles, top up with cucumber, carrots, green onions, basil, sesame seeds and lastly dressing.
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Serve immediately with steamed bak choi and prawn tempura
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Enjoy!
Recipes provided by Sarika R Griffith - Central Coast Foodie (Official Ambassador for Myanbah Farm), living in Central Coast Region of NSW, Indian born Australian, has passion for food and love sharing her recipes. Sarika works in the Care sector as a service coordinator and in her spare time loves to go for bush walks, cook yummy food, eat out and spend quality time with her husband Chad. Sarika’s socials are https://www.instagram.com/foodieatcentralcoast/
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