Edamame Noodles with Chilli-Oil Prawns and Black Vinegar
A big pile of prawns seared in chilli oil and folded through edamame noodles with pak choi and black vinegar.
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Join HomecookedIngredients
- 120 g Edamame noodles
- 260 g Shrimp
- 150 g Bok choy
- 1 tbsp Chili oil
- 2 tsp Chinkiang black vinegar
- 12 g Ginger (optional)
- 2 tsp Light soy sauce (optional)
Method
- Blot the prawns dry — wet ones steam instead of searing. Split the pak choi lengthways and grate the ginger.
- Boil the edamame noodles four minutes in unsalted water and drain them, keeping back a splash of the water.
- Get the chilli oil shimmering in a wok and sear the prawns in two batches, ninety seconds a side each, so the pan stays hot enough to colour them rather than poach them.
- Return all the prawns, add the pak choi and ginger with a splash of water and cover for two minutes, until the stems go translucent at the edge.
- Off the heat, fold in the noodles with the reserved splash, the soy and the black vinegar, turning until everything is coated in red oil.
About Edamame Noodles with Chilli-Oil Prawns and Black Vinegar
Edamame Noodles with Chilli-Oil Prawns and Black Vinegar is a Chinese lunch or dinner that comes together in about 22 minutes and serves 1. It fits anti-inflammatory eating.
Edamame Noodles with Chilli-Oil Prawns and Black Vinegar: frequently asked questions
Is Edamame Noodles with Chilli-Oil Prawns and Black Vinegar gluten-free?
As written, no — it contains Light soy sauce. You'd need a certified gluten-free swap for that ingredient to make it gluten-free.
Do I need every ingredient to make Edamame Noodles with Chilli-Oil Prawns and Black Vinegar?
The core ingredients are essential, but you can leave out ginger, light soy sauce — they're optional and mainly there for extra flavor or finish.
How many servings does Edamame Noodles with Chilli-Oil Prawns and Black Vinegar make?
This recipe makes 1 serving. In the app you can scale it up or down and the ingredient amounts adjust automatically.