Single Pan Asian-Style Street Food for a Solitary Evening: Salt n Pepper Prawns in Vermicelli

Pastas and noodles are quick recipes that bachelors tend to cook for themselves. This is a twist from a simple dish I once had at a Singapore street restaurant. The recipe comes together in 10 minutes with simple ingredients. You can use prawns or make it vegetarian too.

What you will need

Bell Peppers- one cup- if possible mix all available colours/kinds of bell peppers- chopped

Onion- one small- chopped or spring onion with greens chopped separately

Green chilli- one- chopped

Garlic- three-four cloves- crushed or chopped

Black Pepper- five-six corns- crushed or powdered pepper

Juice of half a lemon

Soy sauce (optional)

Coriander or Basil leaves for garnish

Prawns-one cup- medium or large- frozen or fresh, depending on availability

Vermicelli noodles-rice or wheat- two cups- preferably pre-roasted pack if you’re using wheat vermicelli

Salt to taste

Olive or sesame oil, you can mix butter for additional flavour- two-three table spoons

Water- one small cup

Pan or a wok

(If you have the time, you can marinate the prawns in lemon juice, salt, soy sauce and crushed garlic and black pepper- if you are using frozen prawns, put them out of the freezer and marinate them as they de-freeze. )

Preparation

In a wok or pan, heat the oil and butter and add the onion, garlic, and saute till golden. Then add the prawns and cook them till they turn pink. Add the peppers, salt n pepper and vinegar and soy sauce and the greens from the spring onions, if using spring onions.

Sauté for two minutes and add the vermicelli noodles to sauté for another two minutes.

Now add about a cup of water and a part of the garnish- coriander or basil leaves that you are using.

Cover till cooked. The water should be enough to cover the noodles in the pan or wok that you are using.

Turn off the flame till a little water remains and leave the vermicelli to soak the water. Add the remaining garnish and lemon juice to serve.