Quick and easy to rustle up, bursting with colour and flavour and punch – stir fry’s are a great dish all year round.
For a healthier alternative, cut out the noodles and serve with a big bowl of vegetables instead!
- 3 tbsp mild olive oil/ sunflower oil
- 2 garlic cloves, peeled, finely chopped
- 1 white onion, chopped
- 1 courgette, sliced
- 1 red chilli, chopped
- 2 spring onions, chopped
- 1 small piece fresh ginger, peeled, grated or finely chopped
- 150g/3½ oz raw king prawns (grey), heads and shells removed, de-veined
- 250g/9 oz rice noodles
- 3 tbsp rice vinegar, or mirin
- 3 tbsp sesame oil
- 3 tbsp dark soy sauce
- fresh coriander, chopped
- Handful of toasted sesame seeds
- Dash of soya sauce and sesame oil to taste
Heat the oil in a wok on a high heat. Add the garlic, onion, ginger, chilli, spring onions and courgettes. Fry until golden brown then add the prawns.
In another pan, boil the rice noodles for 1-2 minutes until soft. Drain and leave covered to keep warm.
In a bowl, mix together the sesame oil, soy sauce and mirin. Pour over the prawns and vegetables, covering then and fry for 2 minutes.
Place the noodles into a bowl and cover with the prawn mixture.
Sprinkle the coriander and sesame seeds and add more soya sauce and sesame oil to taste.
Recipe kindly supplied by Vicki Psarias of top lifestyle and parenting blog, HonestMum.com