Ingredients
- 2 spring onions, cut into matchsticks
- 2 cups vegetable stock (500ml)
- 200 grams vermicelli rice noodles
- 350 grams cooked shrimp (cooked prawns, tail on, I prefer it of thawed if frozen)
- 1 bunch bok choy, quartered lengthways
How to Make
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Step 1: Place the spring onion in a bowl and cover with iced water and set aside for 10 minutes or until curled and then drain.
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Step 2: Meanwhile bring the stock and 2 cups (500ml) water to the boil in a large saucepan over high heat and add the noodles and cook for 4 minutes or until tender and then add prawns and cook for 1 minute or until heated through and finally add the buk choy and set aside for 2 minutes or until buk choy wilts.
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Step 3: Divide the noodle mixture evenly among serving bowls and top with spring onion curls.
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