We love a stir-fry in this house, how could we not? Quick and easy to rustle up, bursting with colour, flavour and punch: stir-frys, we salute you!
My eldest son, Oliver isn’t a chilli fan so we make a separate batch for him, but my youngest Alexander loves a bit of kick to his food and gobbles it up, chilli and all! I do use less soy sauce when making it for them too so, just adding a dash at the end for serving so the salt content isn’t high.
We ease off the wheat most of the time here so love the light rice noodles make an ideal base or I’ll often enjoy a stir fry with a big bowl of stir-fried veg if I’m not that hungry!
Filling and flavoursome, stir-fry’s are fabulous all year round.
- 3 tbsp mild olive oil/ sunflower oil
- 2 garlic cloves, peeled, finely chopped
- 1 white onion, chopped
- 1 courgette, sliced
- 1 red chilli, chopped
- 2 spring onions, chopped
- 1 small piece fresh ginger, peeled, grated or finely chopped
- 150g/3½ oz raw king prawns (grey), heads and shells removed, de-veined
- 250g/9 oz rice noodles
- 3 tbsp rice vinegar, or mirin
- 3 tbsp sesame oil
- 3 tbsp dark soy sauce
- fresh coriander, chopped
- Handful of toasted sesame seeds
- Dash of soya sauce and sesame oil to taste
Heat the oil in a wok on a high heat. Add the garlic, onion, ginger, chilli, spring onions and courgettes. Fry until golden brown then add the prawns.
In another pan, boil the rice noodles for 1-2 minutes until soft. Drain and leave covered to keep warm.
In a bowl, mix together the sesame oil, soy sauce and mirin. Pour over the prawns and vegetables, covering then and fry for 2 minutes.
Place the noodles into a bowl and cover with the prawn mixture.
Sprinkle the coriander and sesame seeds and add more soya sauce and sesame oil to taste.