A quick, healthy and nutritious dish from Tana Ramsay’s ” Home Made”.
Ingredients
- 125 g medium egg noodles
- 2 tbsp sunflower oil
- 1 plump garlic clove peeled and thinly sliced
- 1 red chilli deseeded and thinly sliced
- 1 carrot peeled and cut into thin strips
- 125 g tenderstem broccoli
- 4 spring onions trimmed and cut into strips
- 1 dried red peppers deseeded and thinly sliced
- 200 g peeled raw tiger prawns
- 1 tbsp toasted sesame oil
- 2 tbsps soy sauce
- 2 tbsps rice vinegar
- 1 handful fresh coriander leaves, finely chopped plus extra to garnish
- 4 tbsps unsalted cashew nuts
Servings:
Instructions
- Cook the noodles according to packet instructions. Drain and rinse quickly under cold water to separate, then drain again.
- Heat the sunflower oil in a wok or large frying pan and lightly fry the garlic and chilli for about a minute.
- Add the carrot, broccoli, spring onions and red pepper and cook, stirring constantly, for 3-4 minutes.
- Add the prawns and cook until they turn pink, then add the sesame oil, soy sauce , rice vinegar and three quarters of the coriander.
- Add the noodles and the cashew nuts and heat together thoroughly. Make sure the prawns and vegetables are evenly stirred through the noodles and add a little more soy sauce if wished.
- Serve straight away with a little more coriander sprinkled on top.
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