This article was written for Annabel & Grace, which is now part of Rest Less.
Prawn and Ginger Noodle Stir Fry
Ingredients serves 4
150g dried medium egg noodles
3 tbsp olive oil
2 large red peppers, deseeded & thinky sliced
1 red chilli, deseeded and finely chopped
8 spring onions, thinly sliced on the diagonal
100g chestnut mushrooms thickly sliced
3cm knob of ginger, grated
225g pak choi, thinly sliced, keeping white & green parts separate
350g raw, peeled king prawns
salt & freshly ground pepper
FOR THE SAUCE:
1 tbsp Chinese five-spice powder
3 tbsp soy sauce
3 tbsp runny honey
2 tsp white wine vinegar
TO SERVE: (OPTIONAL)
4 pink radishes, thinly sliced
juice of half lemon
2 tbsp chopped coriander
How to prepare
Cook the noodles according to the packet instructions, drain & refresh in cold water.
Heat the oil in a large, non-stick frying pan or wok. Add the red peppers, chilli, spring onions, mushrooms, ginger and white parts of the pak choi, and fry over a high heat, stirring, for about 4 minutes until the vegetables are nearly cooked but still crisp.
Add the prawns and fry for a further minute or until starting to turn pink. Tip the drained noodles into the pan and add the green leaves of the pak choi, then fry for another minute or so, stirring to combine.
Mix the sauce ingredients together in a small bowl until smooth. Pour over the noodle mixture in the pan and season with salt and pepper, stirring continuously. Once the prawns are completely pink, transfer to individual plates or bowls to serve immediately. Garnish with the sliced radishes, squeeze over the lemon juice and scatter with the chopped coriander, if you like.