Thai Noodles With Cinnamon & Prawns

May 20, 2023May 20, 20230 2
Thai Noodles with Cinnamon & Prawns for your lunch or dinner
in Entree

Prep

10 min

Cook

15 min

Ready In

25 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 tablespoon sunflower oil
2 garlic cloves , peeled and roughly chopped
fresh ginger , peeled and cut into fine matchsticks
1 star anise
1/2 long or 1 short cinnamon stick , broken into shards
2 -3 leafy stems at the top of 1 stick celery , cut into short lengths , leaves roughly chopped
1 1/2 tablespoons light soy sauce
1 tablespoon dark soy sauce
1 tablespoon oyster sauce
1/4 teaspoon white pepper
100 ml cold water
1 teaspoon chicken stock , concentrate
1 tablespoon ketjap manis or 1 tablespoon dark soy sauce mixed with 1 tablespoon soft dark brown sugar
10 raw peeled king prawns , thawed if frozen
80 g mung bean noodles ( glass ) or 3 ounces rice vermicelli , soaked and drained as per packet instructions
1 fat pinch ground cinnamon
1 fat pinch ground cloves

Nutrision Information

Servings Per Recipe
2
Calories
440
Sugar
20g
Fat
13g
This Thai noodle dish is a delicious way to spice up your lunch or dinner. This dish combines mung bean noodles (or rice vermicelli), prawns, and unique spices like cinnamon and star anise to create a flavorful meal. This dish is especially satisfying during the colder months, but it can be enjoyed year-round. To make it extra special, pair it with a cold beer or a chilled glass of white wine.

Instructions

1.Begin by heating up the oil in a wok or a large frying pan on a medium heat.
2.Add the garlic and ginger, then quickly stir-fry for a few seconds.
3.Add the cinnamon, star anise, celery stems and leaves, and stir-fry for another 30 seconds.
4.Add the light soy sauce, dark soy sauce, oyster sauce, and white pepper. Continue stir-frying until all the ingredients are well combined.
5.Add the water, chicken stock concentrate, and ketjap manis (or dark soy sauce and brown sugar mixture) and bring the mixture to boil.
6.Add the prawns to the wok and stir-fry for a few minutes.
7.Finally, add the mung beans noodle or rice vermicelli, ground cinnamon, and ground cloves. Stir-fry everything for a further minute, until the noodles are coated in the sauce and the prawns are cooked through. Serve hot.

PROS

This Thai noodle dish is full of flavor, thanks to the cinnamon and other spices used in the recipe.

It’s also relatively easy and quick to make, so it’s perfect for a mid-week dinner or a lunch.

CONS

This dish contains a fair amount of soy sauce and oyster sauce, which are both high in sodium.
It’s important to balance this dish out with other low-sodium foods throughout the day.

HEALTH & BENEFITS

This dish contains prawns, which are a great source of protein and low in calories compared to other animal-based sources of protein. The mung bean noodles or rice vermicelli are also gluten-free and a good source of complex carbohydrates. Finally, cinnamon has been linked to several health benefits, including reducing inflammation and improving insulin sensitivity.

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