300g (10 oz) shelled and deveined prawns
1 cup Marion’s Kitchen Thai Pepper + Garlic Asian Steakhouse Marinade (use my store locator to find out where to buy)
2 tbsp vegetable oil
3 finely chopped garlic cloves
300g (10 oz) small broccoli florets
100g (3.5 oz) snow peas
4 baby pak choy, sliced in half
400g (14 oz) cooked hokkien noodles (or any other noodles you prefer)
¼ cup finely sliced spring onion (scallions)
Combine the prawns with ¼ cup of the Thai Pepper + Garlic Marinade.
Heat the vegetable oil in a large wok or frying pan over high heat. Add the garlic and stir-fry for 30 seconds. Add the prawns and stir-fry for another 30 seconds. Add the broccoli and ¼ cup of water. Stir-fry for another 2-3 minutes. Toss through the pak choy. Then add the noodles and the remaining marinade. Stir-fry until well combined. Remove from heat and toss through the spring onion.