Prawn Stir-Fry with Rice Noodles

 

 

A quick, easy, vibrant and filling stir-fry, try this balanced dish and let me know what you think.

I like to enjoy the veggie base with tofu. The sauce is flavoursome and I know you will enjoy it. My kids eats this without the chilli.

Ingredients:

• 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

To serve:

• fresh coriander, chopped
• Handful of toasted sesame seeds
• Dash of soya sauce and sesame oil to taste

Method:

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.

Enjoy.