Prawn Rice Noodles with Tomato and Olive Broth

A delish recipe from our friends at Farm to Fork

Serves 4
Preparation time 10 minutes
Cooking time 10 minutes


2 punnets cherry tomatoes
½ cup Squeaky Gate extra virgin olive oil
1 thumb sized piece of ginger
2 garlic cloves
1tbs soy sauce
1 pack of thin rice noodles, cooked and refreshed
2 chillies
¼ bunch coriander, leaves and stem separated
16 cooked and peeled prawn tails, butterflied
2 spring onions, sliced thinly and curled in ice water
2tbs sesame seeds, toasted


In a blender or jug with a stick blender add the tomatoes and blend until smooth. Whilst blending add the extra virgin olive oil, coriander stem, ginger and garlic.

Pour the blended tomatoes into a saucepan and place over a medium heat. Simmer for 5 minutes to let all the flavours combine, make sure not to boil. Season with soy sauce to your liking then turn off the heat.

To serve place the rice noodles in the bottom of a bowl. Spoon over the warm tomato broth. Top with a few prawns. Finish with a garnish of chilli, coriander, spring onion, sesame seeds and an extra drizzle of extra virgin olive oil.


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