70 g Changs Tahi-style rice noodles
1 tsp olive oil
300 g green prawns, peeled and deveined, tails left intact
1 Massel Ultracube, salt-reduced vegetable stock cube
375 ml (1½ cups) boiling water
4 cm piece ginger, finely grated
2 tsp tamari (gluten-free soy sauce)
1 bunch choy sum, trimmed, shredded
- Put noodles in a heatproof bowl. Cover with boiling water and set aside for 3-4 minutes or until noodles soften. Drain and set aside.
- Heat oil in a medium saucepan over a high heat. Add prawns and cook for 2 minutes, turning occasionally, or until almost cooked through. Transfer to a plate. Combine stock cube and boiling water in a medium jug.
- Add ginger to pan and cook, stirring, for 1 minute. Add prepared stock and bring to the boil. Reduce heat to medium and cook for 2 minutes. Add noodles, tamari and choy sum and cook for 1 minute. Return prawns to the pan and cook for a further 1 minute or until prawns are cooked through.
- Divide soup between serving bowls. Serve.