Ingredients:

1/4 cup
2 tbsp
2 tsp
4
2 cloves
2 tsp
150 g
150 g
100 g
1
2 tbsp
2 tbsp
2 tsp
300 g

sesame seeds
oil
sesame oil
spring onions, chopped
garlic, finely chopped
red chili, finely chopped
raw prawn meat, rinsed
fresh firm tofu, diced
button mushrooms, thinly sliced
red capsicum, cut into thin strips
water
soy sauce
sugar
Hokkien noodles

Method:

1. Roast the sesame seeds for 5 minutes over medium heat in a dry pan until it turn nutty brown; removed and crush with a mortar and pestle.

2. Pour half of oil and sesame oil into a wok. Stir-fry the onions, garlic,and prawn meat over medium heat for 2 minutes; remove and set aside. Stir-fry tofu, tossing occasionally until lightly golden, remove and set aside.

3. Add the remaining oil to wok and add vegetables; stir-fry for 3 minutes or until just crisp. Add water, soy sauce, sugar and noodles to wok. Gently toss to separate and coat the noodles in the liquid. Cover, steam for 5 minutes.

4. Add prawns and tofu; toss for 3 minutes over medium heat. Sprinkle with crushed sesame seeds; serve.

Serves 4