Noodles with prawns
Soak the mushrooms in a bowl of plenty of warm water. Make the marinade by mixing the ingredients (except the prawns) together. Taste if it is sufficiently flavored and add the prawns. Mix well and let stand for a while.
Put a pan of water on the stove and bring to a boil. Cook the sugar snaps and asparagus tips with a good pinch of salt. Drain after a minute and a half and rinse under cold water. Drain.
Refill the cleaned pan with plenty of water and bring to the boil. Cook the noodles according to the packaging. Finely chop the coriander and cut the spring onion into rings. Drain the mushrooms, but keep the liquid. Cut them into slices and put a wok on high heat. Heat a dash of vegetable oil in it and add the sugar snaps and asparagus tips. Fry briefly and add four tablespoons of the mushroom liquid.
After two minutes, also add the soy sauce, sesame oil, garlic, ginger and the mushrooms. Add the king prawns and fry over high heat until almost done. Drain the noodles and put them in the wok, along with half of the coriander and spring onion. Stir well and mix everything together. This is best done with tongs, so that the noodles are well covered with the seasonings.
Taste and season with extra sesame oil, soy sauce, pepper or salt. Serve with the remaining coriander and spring onion, seroendeng, your favorite hot sauce and a wedge of lime. Delicious with a sweet and sour cucumber salad.
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