Talk about the fruits of fusion food and culinary experimentation…This luscious bowl is the result of using everything I had left in the fridge cupboards one evening (pre-weekly supermarket order), and it worked. It’s a perfect storm in a bowl. Ingredients I wouldn’t have naturally flung together that truly gel!
- Rice pasta or noodles
- 1 vegetable/fish stock
- 1/2 a broccoli head, chopped
- 1/2 cabbage, finely shredded
- 2 small red onions
- 1 spring onion
- 12 prawns
- drizzle of sesame oil/tsb coconut oil
- Sprinkle of dried chilli and white and black sesame seeds
- Soy sauce
Cook the brown rice pasta in vegetable or fish stock (it usually takes 6-7 minutes to cook through). Meanwhile in a wok, fry the cabbage, broccoli and spring and red onions in a little sesame oil/coconut oil. Add the prawns and cook through.
Once the rice pasta is cooked, add the pasta with some of the broth and cover with the wok ingredients. Sprinkle with chilli and sesame seeds and add soy sauce if you like, to taste.
We were out of rice noodles but the pasta gave a more dense, filling base to the dish. Either work well!
Yummy, heart-warming, and something a little bit different for a midweek or weekend feast!
Let me know if you try it, won’t you?!