Golden Noodle Cake with Prawns and Bok Choy

I was watching Chef Ming Tsai this morning and he and his Mother made a delicious Noodle Cake.
Brought back to mind a recipe that I posted quite some time ago have a look here
I also was reading Ruth Daniel's Presto Pasta Night site and was also inspired by a blog from The Beet Reporter .
So 3 recipes to inspire me. I think this should go in this weeks Presto Pasta Night

I have decided this winter, instead of just eating everything wonderful, not caring about calories, just eat everything I love... I would put a bit of thought into how fattening my food is.
I have found a great App on the Ipad called My Net Diary and when you make a project out of your eating habits...its great fun to know how much you actually can eat. without going over the top.

So of course Asian Food is generally healthy and reasonably Lo Cal
My portion of the lunch, netted 470 cals.
Cheap too.
If you want to make this Gluten Free, use Rice noodles and Tamari Soy Sauce.

So to get this delicious lunch for two people you will need
200 gm pkt of Udon Noodles
2 tsps rice bran oil


300 gms raw prawns peeled and deveined
1 tablespoon chopped garlic
1 tablespoon minced ginger
Zest and juice of a lime (2 tablespoons)
1 tablespoon soy sauce
1 tsp rice bran oil

1 tsp rice bran oil
100 gms Bok Choy
1 tsp Sesame Oil
Fresh Coriander for garnish

Pre-heat oven to 210C
Marinade prawns in soy sauce, lime juice, garlic and ginger
Have a flat baking dish heating up in the oven.
When the temp is reached
Lift prawns out of marinade and
quickly throw them onto the hot tray
and back into the oven for 6 minutes

Heat Rice bran oil 
Place noodles into oil in the shape of a cake
Cook till golden, one side about 4-5 minutes
Flip and cook the other side

Meanwhile while the prawns and the cake are cooking are cooking
In another pan you will cook the Bok Choy

Add rice bran oil, heat quickly
then chopped Bok Choy
Throw in the drained marinade from the Prawns

Add a little water
Toss well and cook for about 3 minutes till the Bok Choy is wilted
Drizzle a little Sesame Oil to give that authentic Asian Flavour

To serve
Place cake on the plate
Cover with Bok Choy
And smother with the Prawns.
Asian Heaven