PRAWN & NOODLE STIR-FRY

Prawn & Noodle Stir-fry

PRAWN & NOODLE STIR-FRY INGREDIENT PRAWN & NOODLE STIR-FRY European Print This
Serves: 4
Nutrition facts: – calories – fat

Ingredients

1 x Marion’s Kitchen San Choy Bow, which includes:

  • VERMICELLI NOODLES

  • SAN CHOY BOW SAUCE

  • WATER CHESTNUTS

  • CRUSHED PEANUTS

2 tbsp vegetable or canola oil

2 garlic cloves, finely chopped

1 long red chilli, finely sliced

600g (about 1.3 lb) peeled and deveined prawns

2 bunches bok choy, quartered lengthways

2 spring onions (scallions), ends trimmed, cut into 3cm strips

Instructions

STEP 1

Place the VERMICELLI NOODLES in a heatproof bowl and cover with boiling water. Leave to soak for 3 minutes until soft. Drain noodles and rinse with cold water. Cut into short strips using scissors or a knife. Set aside for later.

STEP 2

Heat oil in a wok or frying pan over high heat. Add garlic and chilli and stir-fry for a minute. Add prawns and stir-fry for 2 minutes until almost cooked. Add bok choy and my SAN CHOY BOW SAUCE and stir-fry for another minute.

STEP 3

Open up those crunchy Water Chestnuts, drain away the liquid and pop them into the pan along with your softened vermicelli noodles. Toss to combine, then remove from heat.

STEP 4

Sprinkle your stir-fry with the CRUSHED PEANUTS and sliced spring onion and serve.

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