Stir-fry prawns and noodles
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|400 g||Hokkien noodles|
|300 g||Baby carrots|
|2 tbsp||Canola oil|
|300 g||Raw prawn cutlets|
|1 bunch||Spring onion|
|1 cup||Mung bean sprouts|
|3 tbsp||Light soy sauce|
|3 tbsp||Oyester sauce|
- Cook noodles and carrots in boiling water for 1 minute, then drain well.
- Heat oil in a wok, add peeled raw prawns and spring onions, then stir-fry for 5 minutes until prawns have turned bright pink.
- Add drained noodles and carrots to the wok. Add bean sprouts and toss well for 2 minutes to heat through.
- Add oyster sauce and soy sauce and toss, then stir-fry over high heat for 2 minutes to combine.