Recipe by Janine Babauskis
• 90g savoy cabbage washed
• 2 x 50g bundles dried thin egg noodles
• 20 green prawns
• 80g bean sprouts
• 3 cloves garlic
• 1 medium red chilli
• 1 knob ginger
• 1 white onion peeled and halved
• 30mls of olive oil
• 600g wombok (Chinese cabbage) washed
• 1 red capsicum julienned
• Coriander for garnish
• Optional for garnish – 1 advocado and black sesame seeds
Ingredients for dressing
• 125mls of roasted sesame oil
• 60mls of light soy sauce
• 1 dsp rapadura sugar or other sugar
• 2 dsp of tahini
Add all dressing ingredients to TM Bowl and whisk together for 4 seconds, speed 4. Reserve dressing.
Add Savoy cabbage and chop on speed 4 until resembles size suitable for coleslaw. Add to mixing bowl.
Add 1.2 litres water to TM Bowl, heat for 9 minutes, Varoma temperature, speed 1. Add egg noodles to TM Bowl and place prawns and bean sprouts into Varoma and cook for 6 minutes, reverse, speed soft.
Drain noodles in steamer basket; add to mixing bowl along with bean sprouts. Reserve prawns separately.
Cool rinse and dry TM Bowl, add garlic, chilli and ginger, chop 4 seconds, speed 6, add onion, chop for 3 seconds, speed 5. Add oil and cook 3 minutes, 100°C, speed 1.
Add wombok cabbage, chop speed 4 until suitable size, sauté 1 minute or until cabbage wilts. Add to serving bowl and continue until all cabbage is chopped and wilted.
Add red capsicum reserving some for a garnish and dressing to mixing bowl. Combine all ingredients. Transfer ingredients to a serving platter, arrange prawns on top and decorate with red pepper, segments of avocado, coriander and black sesame seeds.