All day Sunday Food Network Canada was running a marathon of Kylie Kwong Simply Magic episodes. Before this I had only ever caught 30 seconds at a time but was never very excited. However I was doing chores and it was on in the background and I found it very inspiring. I didn’t really find any of her exact recipes did it for me – but rather liked the ideas. Very simple, hence the title as well as all the fresh ingredients. It was this experience that put me on my current Asian food kick. Thai, Vietnamese, Chinese, Japanese… it’s all fair game – and since anything I cook is unlikely to be authentic it probably will all come out a little bit anyways.
So after making the Jamaican patties Sunday afternoon I wanted something light and fresh for dinner so I whipped up this vermicelli noodle dish. It could easily be done with other vegetables in place of the asparagus I just had a craving. I would definitely throw in some thinly slice red peppers next time!
(makes 2 servings)
2 tablespoons vegetable oil
2 teaspoons ginger, cut into 1″ matchsticks
2 cloves garlic, minced
2 teaspoons fresh cilantro, minced
2 dried thai chillis, ground
1 dozen prawns, shells and tails removed and deveined
1 bunch asparagus, woody ends trimmed, cut into 1.5″ pieces
1 lime, juiced
2 tablespoons soy sauce
⅓ cup chinese cooking wine, or sherry
1 green onion, sliced
2 small carrots, grated with a peeler
1 teaspoon rice wine vinegar
2 tablespoons cilantro leaves
vermicelli noodles
1. Prepare the vermicelli according to the package directions. When draining run under cold water until cool to stop the cooking. Add 1 teaspoon of sesame oil and stir to stop from sticking. Set aside.
2. Heat oil in a wok over medium heat. Add ginger, garlic, the minced cilantro, and the chillis and cook for 3 minutes stirring.
3. Add prawns and asparagus and cook for 2 more minutes stirring.
4. Add 1/2 the lime juice the wine and the soy sauce and cook until the asparagus is just soft and the prawns are pink through.
5. Add in the vermicelli and stir until heated through – about 1 minute.
6. Remove from heat and toss in the green onion and 3/4 of the carrot.
7. Serve garnish with remaining lime juice, carrot, and cilantro leaves.
{ 2 comments… read them below or add one }
I love how you just get great inspiration from everything. To make it even more Vietnamese you should add some fish sauce to it. I’ve seen you’ve used it before in your Thai soup; it’s such a delicious but smelly flavoring
I heartily agree, that would’ve been great.