{"id":677,"date":"2015-06-18T00:10:20","date_gmt":"2015-06-18T04:10:20","guid":{"rendered":"http:\/\/www.asianonlinerecipe.com\/cooking\/?p=677"},"modified":"2015-06-17T13:34:04","modified_gmt":"2015-06-17T17:34:04","slug":"rainbow-noodles-recipe","status":"publish","type":"post","link":"http:\/\/www.asianonlinerecipe.com\/cooking\/rainbow-noodles-recipe\/","title":{"rendered":"Rainbow Noodles Recipe"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-678\" src=\"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-content\/uploads\/2015\/06\/rainbow-noodles.jpg\" alt=\"Rainbow Noodles Recipe\" width=\"500\" height=\"400\" srcset=\"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-content\/uploads\/2015\/06\/rainbow-noodles.jpg 500w, http:\/\/www.asianonlinerecipe.com\/cooking\/wp-content\/uploads\/2015\/06\/rainbow-noodles-300x240.jpg 300w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/p>\n<p>This dish of shrimps, bean sprout and thin rice noodles is enlivened with a touch of Chinese curry powder. Much milder than its Indian counterpart and similar to five-spice powder, you could use a mild Indian curry powder instead.<\/p>\n<p><span style=\"text-decoration: underline;\"><strong>Ingredients:<\/strong><\/span> (Serves 4)<\/p>\n<ul>\n<li>225 g (8 oz) prawns (shrimp)<\/li>\n<li>1 tablespoon Shaoxing rice wine<\/li>\n<li>2\u00bd tablespoons finely chopped ginger<\/li>\n<li>1 teaspoon roasted sesame oil<\/li>\n<li>300 g (10 oz) rice vermicelli<\/li>\n<li>2 leeks, white part only<\/li>\n<li>4 tablespoons oil<\/li>\n<li>1\u00bd tablespoons Chinese curry powder<\/li>\n<li>200 g (7 oz\/2\u00bc cups) bean sprouts<\/li>\n<li>60 ml (2 fl oz\/\u00bc cup) chicken stock or water<\/li>\n<li>2 tablespoons light soy sauce<\/li>\n<li>1 teaspoon salt<\/li>\n<li>\u00bd teaspoon sugar<\/li>\n<li>\u00bd teaspoon freshly ground black pepper<\/li>\n<\/ul>\n<p><span style=\"text-decoration: underline;\"><strong>Method:<\/strong><\/span><\/p>\n<p>Peel the prawns, leaving the tails intact. Using a sharp knife, score lengthways along the back and remove the vein. Place in a bowl, add the rice wine, 2 teaspoons of the ginger and the sesame oil, and toss to coat.<\/p>\n<p>Soak the noodles in hot water for 10 minutes, then drain. Cut the leeks into 5 cm (2 inch) lengths and shred finely. Wash well and dry thoroughly.<\/p>\n<p>Heat a wok over high heat, add 1 tablespoon of the oil and heat until very hot. Stir-fry the prawns in batches for 1\u00bd minutes, or until they turn opaque. Remove with a wire sieve or slotted spoon and drain. Pour off the oil and wipe out the wok.<\/p>\n<p>Reheat the wok over high heat, add the remaining oil and heat until very hot. Stir-fry the curry powder for a few seconds, or until fragrant. Add the leek and remaining ginger and stir-fry for 1\u00bd minutes. Add the bean sprouts and cook for 20 seconds, then add the prawns, stock or water, soy sauce, salt, sugar and pepper, and stir to combine.<\/p>\n<p>Add the noodles and toss until they are cooked through and have absorbed all the sauce.<\/p>\n<p>Transfer to a serving dish and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This dish of shrimps, bean sprout and thin rice noodles is enlivened with a touch of Chinese curry powder. Much milder than its Indian counterpart and similar to five-spice powder, you could use a mild Indian curry powder instead. Ingredients: (Serves 4) 225 g (8 oz) prawns (shrimp) 1 tablespoon Shaoxing rice wine 2\u00bd tablespoons [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":678,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[210],"class_list":["post-677","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-rainbow-noodles-recipe"],"_links":{"self":[{"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/posts\/677","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/comments?post=677"}],"version-history":[{"count":0,"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/posts\/677\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/media\/678"}],"wp:attachment":[{"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/media?parent=677"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/categories?post=677"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/tags?post=677"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}