Chilli prawn stir fry recipe
Ingredients
150g rice noodles, uncooked
1tsp of sesame oil
2tsp of vegetable oil
2 chillies, finely chopped
2 pieces of fresh ginger, peeled and grated
4 cloves of garlic, crushed
1 red pepper, de-seeded and chopped
1 large head of broccoli, cut into small florets
4 spring onions, sliced
200g peeled raw prawns
2 pak choi (bok choy), sliced
4tsp of soy sauce
2tbsp of sweet chilli sauce
2tbsp of sherry or rice wine vinegar
Cook the noodles according to the package directions, when tender, drain and toss with the sesame oil. Heat the vegetable oil in a nonstick frying pan or wok. Cook the chillies, ginger and garlic over a high heat for 30 seconds, then add the red pepper, broccoli florets, spring onions and prawns. Cook for 3-4 minutes until the prawns have turned pink. Add the pak choi, noodles, soy sauce, chilli sauce and sherry to the pan. Continue cooking until the mixture is heated through, and serve immediately.
