You all know I preach the ‘made from scratch’ approach but sometimes I too am in a hurry.  This lightning quick meal was on the table in 20, tasted amazing and required very little cleaning up.  Perfect for busy days and not too bad on the purse string either!


Prep time:  10  Minutes               Cooking time:  10  Minutes            $  Low Budget


Serves 4


Oil for frying

400gm of green prawns

4 x rice noodle cakes (I used the Wokka brand)

2cm piece of ginger, grated

2 cloves of garlic, finely chopped

1 red chilli, sliced (seeds removed if you like)

3 spring onions, ends removed and sliced at 2.5cm intervals

1 bunch of baby bok choy, roughly chopped and washed thoroughly

1 cup of coriander leaves

2 tbs of Thai Chilli Jam (I use Ayam brand)

1 tbs of soy

Juice of 1/2 a lime

2 tbs of dried shallots, mixed Asian herbs (I used basil, coriander and vietnamese mint) and sliced red chilli for garnish

Lime wedges to serve


Place the noodles in a large bowl and soak for 3 minutes in boiling water.  Drain and run under cold water and then set aside.


Heat a wok to nice and hot.  Place 2 tablespoons of oil in the bottom and fry the green onion, chilli, garlic and ginger for about 1 minute.  Add the prawns and stir fry until they just start to change colour and then add the bok choy and coriander leaves.  Once starting to wilt slightly, place the chilli jam, soy and lime juice in the wok.  Toss to combine and then add the drained noodles.  Use a pair of tongs to seperate the noodles and combine the prawn mixture so that everything is coated in the chilli jam.


Divide the stir fry between four bowls and scatter over a sprinkling of dried shallots.  Top with a smattering of Asian herbs, scatter over the chilli slices and serve with a wedge of lime.