Sticky prawns and noodles
18/6/2010
This recipe can use any variety of green vegetables, so long as they are fresh and in season.
Ingredients
| 250 g | Egg noodles |
| 4 tbsp | Sunflower oil |
| 2 | Red chillies |
| 3 cloves | Garlic |
| 300 g | Green beans |
| 1 pinch | Sugar |
| 400 g | Raw prawn cutlets |
| 250 g | Mung bean sprouts |
| 6 | Spring onions |
| 3 cm | Root ginger |
| 1 to taste | Salt & freshly ground pepper |
| 4 tbsp | Soy sauce |
| 2 tsp | Sesame oil |
Directions
- 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.
Wine Match
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