Sometimes there is nothing better than a simple, straightforward stir fry. Crunchy fresh vegetables, prawns and noodles all coated in a zingy, lightly spicy sauce. The leftovers make for a brilliant packed lunch as well!
Prawn Stir Fry
200g packet raw king prawns (or chicken or lean strips of beef or pork)
1 packet stir fry vegetable mix (or make your own with chopped red and green peppers, shredded cabbage, baby corn, finely chopped red onion, diced courgette, mange tout, shredded carrot and broccoli)
1 x 350g packet bean sprouts
1 x 350g packet vermicelli noodles
Couple of handfuls sweet corn
1 teaspoon wok oil or vegetable oil
2 tablespoons siriachi sauce
1 tablespoon rice wine vinegar
1 tablespoon hoisin sauce
2 teaspoons ground ginger (fresh would be better, peel and julienne 1 x inch strip of ginger, I didn't have any in the house though)
2 teaspoons chinese five spice
1 teaspoon toasted sesame oil
1 tablespoon dark soy sauce
1 tablepoon sesame seeds
Juice of 1 lime
Get everything lined up and the dressing pre-mixed before you turn the hob on. Once the heat goes on, everything happens very quickly!
Add the bean sprouts and noodles and stir for 1 more minute
Add the prawns and sweet corn and stir until all prawns turn pink.
Throw in the dressing and stir for a further minute or until everything is lightly coated.
Sprinkle some more sesame seeds on the top and serve with the lime cut into wedges.
If you can eat this with chopsticks, then I commend you. I'm normally not too bad when I use them, but for some reason I really struggle with noodles, and this dish has oodles of noodles!
It's probably all supersititious nonsense, but I still make sure that all my elephants always have their trunks pointing at the front door, no matter where they are.
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