I am a pasta and noodle fan, although I must admit that I like noodles in soups much more especially when it comes to Asian dishes. This recipe has caught my fancy because of the use of orange marmalade. The only thing I eat that is close to this is orange chicken, but I knew right away that the succulent taste of oranges is perfect with prawns’ light sweetness of the sea. The lemongrass on the other had contributes to its aromatic flavor.

You may adjust the ingredients according to your taste, but make sure that the shrimp is cooked just right. We want it soft and not rubbery.

 

Ingredients:

4 tablespoons orange marmalade

2 tablespoons soy sauce

4 garlic cloves, finely chopped

2 teaspoons fresh ginger, grated

2 teaspoons red wine vinegar

2 tablespoons sesame oil

300g egg noodles

2 tablespoons peanut oil

1 small red capsicum, thinly sliced

1 medium sized brown onion, thinly sliced

12 prawns, peeled, deveined but tails intact

4 spring onions, thinly sliced

Salt and pepper to taste

Lemon grass stalk, leaves trimmed and the stalk chopped

1 tablespoon sesame seeds for serving

Coriander leaves for serving

Sliced oranges for garnish

 

Cook the egg noodles in a pot of salted water according to package instructions or until soft. Drain and set it aside. Add a tablespoon of peanut oil and toss the noodles until they are coated in oil. Add more peanut oil if desired.

Place the soy sauce, garlic, ginger, red wine vinegar, marmalade and sesame oil in a small bowl. Mix well and set aside.

Heat the remaining peanut oil in a large frying pan over medium heat. Stir-fry the lemongrass, capsicums and onions for 3-5 minutes until they are soft and the onions are translucent. Add the prawns and cook them for another 2-3 minutes or until they turn pink. Add the marmalade mixture and gently toss until the prawns are coated.

Put the noodles in the frying pan and heat it for another 2-3 minutes while tossing occasionally. Remove from heat and top with spring onions and coriander. Transfer to a plate and sprinkle with sesame seeds. Garnish it with orange slices. Serve immediately.

 

Photo Courtesy Of:   pelican