Asian flavours are subtle and tangy - this dish made with home-made Paenang Curry Paste will spice up any meal.

Ingredients

• 150-200 grams egg noodles
• 500 grams green shelled prawns
• 4-5 tblsp Paenang curry paste
• 4-5 tblsp oil
• 2 bunches spring onions, trimmed and sliced
• 150-200 grams sugar snap peas, trimmed
• ½ cup cashews
• 100 grams shiitake or oyster mushrooms, sliced
• 2 tblsp chopped coriander
• sesame oil to season
• sweet soy to season (Kepcap Manis)

Method

1. Cook the egg noodles in boiling salted water until tender. Drain and set aside.
2. Toss the prawns with the curry paste and set aside (covered) for 30 minutes.
3. Heat half the oil in a frying pan and quickly pan fry the prawns until they turn pink. Set aside. Add the spring onions and sugar snap peas and cashews; toss in the remaining oil until the vegetables are crisp and tender and the cashews golden. Set aside.
4. If necessary add a dash more oil to the pan and pan fry the noodles in batches for 2-3 minutes. Toss the noodles with the prawns, vegetables, mushrooms, nuts and coriander. Season with sesame oil, sweet soy sauce and salt and pepper.

Cooks Tips

- If you do not want to make your own, Penang curry paste is sold at speciality Asian stores.