Just a quick recipe share because this dish really brightened up my Monday evening… Those LEEKS! It should probably be illegal to make a noodle salad without crispy leeks.
On a separate note – it’s now basically dark, already, when I get home. So it’s the sad time of the year when we say goodbye to natural light in photos…sigh.
For the dressing:
2.5 tbspn fish sauce
1 tbspn sushi rice seasoning (an equal mix of rice wine vinegar and mirin would make a good substitute)
Juice of 1 lime
1 tspn of caster sugar
For the salad:
150g rice udon noodles (I used a mixture of green tea flavour & brown rice udon)
12 raw king prawns, butterflied
2 finger chillis, sliced
Handful of mint, shredded
6 Chinese chives, finely sliced (use 3-4 finely sliced spring onions instead if you can’t get these)
2 leeks, finely sliced
1 gem lettuce, finely shredded
Vegetable oil, to fry
1 – Make the dressing by gently heating all of the ingredients together in a pan until the sugar dissolves. Set aside to cool until needed.
2 – Cook the noodles according to packet instructions and then refresh in cold water. Leave to drain while you prepare the other ingredients.
3 – Prepare the cucumber by halving it lengthways and using a teaspoon to scoop out all of the watery seeds. Carefully cut the cucumber into ribbons and sprinkle these with a little salt.
4 – Toss the cooled noodles together with the mint, chilli & chives.
5 – Heat 3-4 tbspns oil in a frying pan and add the leeks once hot. Fry until dark golden and crispy then remove from the oil and drain on kitchen paper.
6 – Toss together the noodles with the cucumber, shredded lettuce and cooled dressing while you prepare the final ingredient: the prawns.
6 – Heat a little oil in a frying pan and add the prawns. Fry briefly on each side until just cooked through. Add to the noodles and top with the fried leeks. Serve immediately.