I made this some time back, when I didn't know what else to do with leftovers from laksa. I had gone overboard with the thick and rich coconut milk laden gravy and couldn't bear the thought of another bowl of it, so this light, brothy version was a godsend. It will warm you at the end of the year when the rain is ceaseless and there's a nip in the air, or refresh you at midyear, when the sun pours in my balcony so fiercely, the paint on the walls starts peeling off like dandruff.
It’s a bit Chinese, a bit Japanese (like ochazuke) and a whole lot delicious. All you need apart from some leftovers (always lurking in my fridge) are green teabags, which are almost as common as regular (black) teabags are these days.
While incredibly easy to throw together and fantastic for days when you're not feeling your energetic best, hungover or just plain lazy, a real bonus is how delicious and healthy this is. Loaded with flavour, almost fat free, chock full of antioxidants (make sure you don't use boiling hot water to preserve those precious and delicate antioxidants), really, what more could you ask for?
Prep 10 mins Cook 10 mins Serves 1
1 green tea bag
1 cup bee tai bak (short fresh rice noodles) or cooked rice or your favourite fresh noodles
8 cooked and peeled prawns (shrimps)
2 Tbsp light soy sauce
1 Tbsp sliced spring onions (scallions) or as much as you like
Boil a kettle of water.
When water boils, turn off heat and let it cool down slightly for about 5 minutes then make a cup of tea with the tea bag. Soak for about 4 minutes, covered then discard bag. Cover tea to keep it hot.
Cover noodles with boiling water and soak for about 3 minutes before draining. Rinse prawns with hot water and drain.
Transfer noodles to a bowl. Combine the hot tea and soy sauce and pour over the noodles.
Top with spring onions and prawns and serve immediately.
Hello darling, you got a beautiful new home here. I wonder how are you going to manage all of your houses. haha.... However, it's really great to see you around. Guess, your mission has accomplished huh. Do keep in touch more often. ((hugs))ReplyDelete
Just imagine how time flies, X'mas is just a couple of weeks away. I'm not visiting aboard this year. Will be heading north to my parents' place. A lot of ppl are waiting for me back there (haven't been back for ages). :o) Hope you're all well on your side. Do write.
Love this recipe! I just made it for lunch! The number of ingredients and the cooking time make it so affordable :-). Brilliant! Thanks, Denise!ReplyDelete
p.s. I love the added green tea flavor
Denise, I love the idea of using tea in the broth, it's something I have never seen before. What a gorgeous bowl of goodness that won't weigh you down!ReplyDelete