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Noodles with shrimps & pineapple

Method

  • To make the sauce, combine the lime juice, fish sauce, ginger, sugar and chillies. Set aside.
  • Blanch the noodles and carrots in a pot of boiling water until the noodles have separated. When almost ready, add the bok choy and briefly cook just to wilt. Drain well.
  • To serve, mound the noodles and vegies in individual bowls. Top with prawns and the pineapple and sprinkle plenty of the sauce over the top.

Ingredients

  • ½ cup fresh lime juice
  • ½ cup Asian fish sauce
  • a good knob of ginger, grated
  • 2 tbsp shaved palm (or soft brown) sugar
  • 6 bird's eye chillies, finely chopped
  • 500 gm noodles
  • 4 baby carrots, sliced on the diagonal
  • leaves of 2 baby bok choy, shredded
  • 3 spring (green) onions, shredded
  • 1 cup small fresh prawns, cooked
  • ½ small pineapple, finely chopped

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm