Super Simple Seven: Singapore Noodles with Sous Vide Prawns
Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, ...
We all love Asian recipes, but sometimes when you look at an ingredients list with what seems like 100 obscure ingredients, you’re put off before you even begin. So the Super Simple Seven recipe series is simplified versions of favorite Asian dishes – made with seven ingredients or less!
These are by no means the most authentic Asian recipes you’ll find, they’re instead simplified dishes that you can quickly whip up when you’re pressed for time but are in the mood for some Asian flavors.
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Edge-to-edge perfection. No skill required.
Ingredients for 2
20 small tail-on prawns/shrimp
2 nests of of vermicelli noodles, cooked and drained
1 tsp Chinese rice wine
1 tsp curry powder
1 tbs light soy
1 green onion, thinly sliced diagonally
2 tbs vegetable oil
Cook the prawns in your Anova sous vide machine at 149F (65C) for 15 minutes.
When the prawns are finished cooking sous vide, heat up vegetable oil in a skillet then add the Chinese rice wine, soy sauce and curry powder and mix, then toss in the vermicelli noodles until well combined with the sauce.
Lastly, combine the prawns with the noodle mixture, take off the heat and serve with green onions scattered on top.