Spicy Tiger Prawn Stir Fry
2x 65g Blocks Egg Noodles, Medium, Sharwoods*
½ tsp Sesame Oil
1 tsp Chillies,
1 tsp Garlic,
1 tsp Ginger,
1 small Red Onion
3-4 Spring Onions
500g PEELED DEVEINED TIGER PRAWNS
100g Chinese Cabbage or Beansprouts
1 tbsp Lime Juice (½ lime)
1 tbsp Soy Sauce, Light
1 tbsp Sweet Chilli Sauce
50ml Chinese Rice Wine
Bring a pan of water to the boil; add the noodles; return to boil and simmer for 3-4 minutes. Drain and return to pan; drizzle with ½ tsp sesame oil and shake to coat. Set aside.
Prepare the ingredients:
Peel and slice onion into half moons
Shred Chinese cabbage
Juice the ½ lime
Measure out all other ingredients
Heat a wok (or large pan) over a hot heat; add remaining sesame oil; once smoking add the chillies, garlic, and ginger. Stir fry for half a minute.
Next add the red onion, spring onions and prawns. Stir fry for 3-4 minutes (until prawns turn deliciously browned around the edges)
Add the Chinese cabbage/beansprouts, lime juice, soy sauce, sweet chilli sauce, pre-cooked noodles and rice wine. Stir fry for a further 3-4 minutes or until noodles are heated through.