I am sitting in the lounge at St Pancras waiting for the Eurostar to take me to Paris! Very exciting! I'm going to the Louvre this evening and ten tomorrow I am going to the Pinacotheque to see The Dutch Golden Age Exhibition. I am also going to meet Hopie of Hopie's Kitchen , my adopter from Adopt a Blogger, and we are going to the exhibition together! How exciting is that?! I am so looking forward to meeting her after months of swapping emails! It promises to be a fantastic couple of days.
That has absolutely no connection to the recipe below! I love noodles but I have never tried using them in Indian cuisine, although I am told they are quite popular. So this was an experiment for me, and a very tasty one. The noodles and the curry taste went really well together and I will definitely have to experiment with curry and noodles.
Masala Prawn Stirfry (adapted from Leiths Simple Cookery Bible)
300g large prawns, peeled and cooked
2 heaped tbsp tikka masala or korma paste
250g medium rice noodles
1 tbsp oil
1 red onion, sliced
2 red peppers, cored, deseeded and cut into 1cm strips
2 courgettes, sliced
3 tbsp water or stock
handful of roughly chopped coriander
Mix the prawns with the curry paste and leave to marinate for at least 30 mins or overnight.
Cook the rice noodles according to packet instructions.
Heat the oil in a wok, add the onion and stir-fr for 2 mins, then add the red pepper and stir fry for 1 min further.
Add the courgettes and prawns to the wok and cook for 1 min or until heated through.
Drain the rice noodles and add to the wok wit the water or stock, stirring so that the curry paste coats the noodles. Stir in the coriander.
Serve in a warmed bowl.