275 g (10 ounces) Chinese broccoli or tender steam broccoli, trimmed and in cut into 1-inch pieces
Procedure
Cook the noodles as directed on the pack, drain well and set aside. Meanwhile, mix the sweet soy sauce, Sambal Sauce and ginger in small bowl and set aside.
Heat two tbs of the oil in large wok or frying pan on medium-high heat. Add half of the shallots and half the Garlic Puree and cook and stir 30 seconds or until fragrant. Add the prawns, cook and stir for three minutes or until prawns turn pink. Remove the prawns from the wok.
Heat the remaining 1 tbs of oil in the same wok . Add the remaining shallots and Garlic Minced and cook and stir 30 seconds or until fragrant. Add the broccoli, mushrooms and spring onions and cook, stirring for 2 to 3 minutes or until tender.
Then removed half the mixture from the pan. Add half the noodles, half the prawns and half sweet soy sauce mixture and toss to mix all the ingredients together. Repeat using the rest of the ingridients.
Spoon the noodle mixture into serving bowls. Top with the cashews and additional Sambal Sauce, if desired. Squeeze with the lime wedge before serving.
CHEF’s TIP
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Sweet soy sauce, sometimes called kecap manis, is a thick dark sauce typically used in Indonesian and Chinese cooking. It can be found in Supermarkets. To make your own, simmer equal parts soy sauce and brown sugar or molasses until thickened.
Chinese broccoli or gai lan is a dark green leafy vegetable with thick stems and small flower heads similar in appearance to broccoli. Its flavor is stronger than broccoli and faintly bitter.
