Sticky prawns and noodles
This recipe can use any variety of green vegetables, so long as they are fresh and in season.
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|250 g||Egg noodles|
|4 tbsp||Sunflower oil|
|300 g||Green beans|
|400 g||Raw prawn cutlets|
|250 g||Mung bean sprouts|
|3 cm||Root ginger|
|1 to taste||Salt & freshly ground pepper|
|4 tbsp||Soy sauce|
|2 tsp||Sesame oil|
- Cook the egg noodles according to the packet instructions, then drain well.
- Heat 2 tbsp oil in a large frypan and add the mild chillis , roughly chopped garlic and beans and cook for 3 minutes, stirring.
- Increase heat and add the pinch of sugar and the prawns. Cook, stirring, for 5 minutes until prawns are cooked through. Transfer to a plate and keep warm.
- Add remaining oil to the pan and fry bean sprouts, spring onion, grated ginger and lots of black pepper for 1 minute. Add drained noodles and soy sauce. Cook for a further 1 minute, stirring until hot, then stir in the sesame oil. Serve with the prawns.