Asian noodles with prawns

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Prep time:

Cook time:

Serves: 4

By d1153408341974b002142

(3 Votes) 3

Ingredients

  • 1 tbsp olive oil

  • 1 tsp sugar

  • 1 chilli, de-seeded and finely sliced or the the equivalent of the chilled in a tube variety

  • 1/2 lemon, juiced

  • 1/3 tbsp sesame oil

  • 1 knob fresh ginger, around 1 inch, finely chopped

  • 1 bag noodles

  • 2 cloves garlic, chopped

  • 1 tbsp fish sauce

  • 1 bunch coriander, fresh

  • 3 tbsp light soy sauce, (or more to taste)

  • 1 bag frozen prawns, around 180g

  • 1 bag vegetables, chopped, suitable for stir frying

  • 115ml white wine, or dry sherry

Method

  1. If you remember, defrost the prawns before hand, if not, take them from freezer now and run under cold water in a sieve for a couple of minutes.
  2. Heat oils in a wok, on high.
  3. Fry garlic and ginger in oil for a half a minute.
  4. Add chilli, prepared stir fry veg (and coriander if using), and stir fry for about 3 minutes.
  5. Meanwhile, put noodles on to cook (usually 5 minutes or so in just boiled water).
  6. To the wok, add prawns, sherry/wine, fish sauce, lemon/lime, sugar, soy sauce and heat for a minute or longer if using prawns that are not fully defrosted. Make sure the prawns are cooked through.
  7. Drain cooked noodles and add to stir fry, stir through and serve.

Handy Hint

Use whichever size prawns you prefer. Substitute cooked chicken for the prawns if you prefer, adding at the same stage. Leave out some or all of the chilli to serve to children.

Additional Information

  • Dairy Free

  • Main Course

  • Shellfish

  • Low fat

  • stirfry

  • chinese

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Your comments

  • TwentiethCenturyHeffa 09/08/10 07:34

    Very yummy and easy to make.

  • kslatts 30/03/09 23:48

    Took longer than expected to pepare and cook, but was very tasty.

  • 21/01/08 21:50

    Cheating by using packet stir fry veg certainly saves time in all that chopping, but still gives a tasty result fit for entertaining