Rice noodles & prawns with ginger broth

Rice noodles and prawns with ginger broth is the perfect winter warmer meal.

Heat noodles according to directions.
Heat oil in a heavy based frypan and cook prawns over a high heat for 2-3 mins. Season with pepper.
In a medium pan bring the stock to the boil, add the ginger, soy and choy sum, cook for 2 mins or until the choy sum is just tender.
Divide the noodles between bowls, top with the choy sum, and prawns. Ladle the stock around the noodles and serve.

Source

2 x 450g pkts Bamboo pot rice noodles

350g peeled green prawns

1 litre chicken stock

3 tsp finely grated fresh ginger

2 tsp soy sauce

1 bunch choy sum, trimmed and halved

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