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Prawn noodle stir-fry
- Published: 31 Oct 06
- Updated: 18 Mar 24
Not many suppers are faster than a stir-fry and this prawn noodle recipe scores just as highly on taste.
![Prawn noodle stir-fry](https://www.deliciousmagazine.co.uk/wp-content/uploads/2018/08/514861-1-eng-GB_prawn-noodle-stir-fry-768x916.gif)
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Serves 2
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Ready in 10 minutes
Ingredients
- 2 tbsp vegetable oil
- 1 egg, lightly beaten
- 200g large, cooked and peeled prawns
- 120g packet Blue Dragon Chinese Dynasty Kung Po Sauce (from Morrisons, Sainsbury’s and Tesco)
- 40g dry-roasted peanuts, chopped
- Bunch of spring onions, sliced
- 2 x 150g packs Amoy Straight-To-Wok Rice Noodles
- Lime wedges, to serve
Method
- Heat 1 tablespoon vegetable oil in a wok or large frying pan over a medium heat. Add the egg and stir until scrambled. Remove and set aside.
- Heat another tablespoon of oil, then add 200g large, cooked and peeled prawns and the Kung Po Sauce. Simmer for 1 minute, then stir in the dry-roasted peanuts and three-quarters of the spring onions.
- Return the egg to the pan, add the Amoy Straight-To-Wok Rice Noodles and toss well for 1 minute. Divide between wide bowls and garnish with the remaining spring onions. Serve with lime wedges to squeeze over.
- Recipe from November 2006 Issue
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