300g rice noodles, cooked according to bundle guidelines
50ml sesame oil
1 red onion, cut
250g crude prawns, stripped and de-veined
1 red pepper, de-seeded and finely cut
1 huge red bean stew, de-seeded and julienned
½ little cucumber, diced
1tbsp coriander leaves, hacked
1tbsp delicate dark colored sugar
2tbsp fish sauce
juice of 1 lime
2tbsp shellfish sauce
soy sauce, to taste
Consolidate the sugar, fish sauce, lime squeeze, and clam sauce in a little blending bowl. Race until smooth and set to the other side. Warmth the sesame oil in a wok over medium-high warmth and pan-fried food the onion and peppers for 2-3 minutes until they begin to mellow.
Add the bean stew and prawns to the wok and keep on mixing fry for 3-4 minutes until the prawns turn pink and delicate. Include the readied sauce and hurl well.
Expel from the warmth and mix in the cucumber and coriander. Alter the flavoring with soy sauce if vital. Orchestrate the noodles in serving bowls and spoon the prawn pan sear on top. Serve right away.