Simple dimple stir fry egg noodles with prawns

Hubby had a doctor appointment in the morning. Being a good wifey, I followed him. It was almost noon by the time we got home. I wasn't in the mood to cook. All I want is to return to my bed and snuggle under the duvet. Oh well, that is what the weather is most perfect for. I don't like the chilly weather. Not after we had nice sunny days. Either that or I blame it on PMS. Arghh... PMS. I don't even know what PMS was until I had a termination end last year. *SIGH* Whatever it is, I know I have to cook. There is no way I can get hubby to eat out that afternoon. He must be really busy or he won't be heading straight back to his work laptop the minute he stepped in the house. There is no way I can call for quick food delivery either. They take at least 30 minutes or so to arrive. 

I have to say it was tough dragging myself to the kitchen today. Even a small pot seems a lot heavier than usual today. Anyway, this is what I ended up cooking:

2 coil M&S egg noodle (fine)
10 Tesco Finest Jumbo raw prawns
A large bowl nam pa lettuce (about 10 leaves)- sliced

Ingredient B
2 slice garlic (minced)
1 tbsp ginger
1 medium onion (chopped)

Ingredient C
2 tbsp oyster sauce
1 tbsp soya sauce
1/2 tsp ground white pepper (or lesser)
1 tbsp shao xing wine
Sesame oil
  1. Boil water in pot. Cook the noodle as per instruction. Strain and set aside
  2. Heat some oil in wok. Stir fry ingredient B till garlic and onion turn brown
  3. Add lettuce. Cover the wok with lid.
  4. Add the prawns. Stir fry till the prawn almost cook.
  5. Add ingredient c and the noodles.
  6. Mixed all the ingredient well. Serve

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