Any noodles work well in this soup – egg noodles, flat rice noodles or udon would all make a good base.
1⁄2 tbsp vegetable oil
3 garlic cloves, finely grated
20g fresh ginger, peeled and finely grated
1 litre fresh fish (or chicken) stock
2 mild red chillies, finely sliced
200g pack dried rice vermicelli noodle nests
1⁄2 tsp toasted sesame oil
2 tbsp light soy sauce
2 tbsp shaoxing rice wine
1 tbsp caster sugar
250g raw king prawns
200g sugar snap peas, halved
Juice of 1 lime
- Heat the oil in a large saucepan over a low heat and fry the garlic and ginger gently for 3-4 minutes until golden. Tip the stock and 1 sliced chilli into the pan to simmer for another 3-4 minutes, then strain the broth through a sieve into a jug. Discard any aromatics left in the sieve.
- Place the noodle nests in a large bowl and cover with just-boiled water from the kettle. Leave to soak for 4 minutes, then drain and toss with the sesame oil to prevent sticking. Divide between bowls.
- Return the broth to the saucepan with the soy sauce, shaoxing rice wine and sugar. Bring to a gentle simmer then add the remaining sliced chilli and the prawns. Simmer for about 3 minutes until the prawns are cooked through, then add the sugar snaps, just warming them through. Squeeze in the lime juice, then ladle the broth, prawns, chilli and sugar snaps over the noodles and serve immediately.
Food styling: Kitty Coles. Food styling assistant: Care Cole. Prop styling: Louie Waller