Prawn, Rice Pasta & Cabbage Broth

Talk about the fruits of fusion food and culinary experimentation…This bowl of prawns, rice pasta and cabbage is the result of everything I had left in the fridge one evening (pre-weekly supermarket order) that I rustled up for my husband (I ate cereal with oat milk as I’m plant-based). He declared it a ‘perfect storm in a bowl’. Ingredients I wouldn’t have naturally flung together appeared to gel. Let me know if you try it.

Ingredients:

Serves 2

• 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

 

Method:

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 offers a more dense, filling base to the dish. Either work well!

The husband said it was ;eart-warming, and something a little bit different for a midweek meal.

Let me know if you try it, won’t you?!