Super-fast to make and super-tasty to eat, this vibrant noodle dish packs a punch.
Serves 2
Prep Time: 15 minutes
Cook Time: 8-10 minutes
Ingredients
150g egg noodles/2 nests
1 Tbsp sunflower oil
1 Tbsp cornflour
40ml tomato sauce
30ml soy sauce
2 tsp brown sugar
3 garlic cloves, minced
1/2 Tbsp fresh ginger, finely grated
200g green prawns, peeled
50g sweet chilli sauce
1 lime, half juiced, half cut into wedges
80g baby corn, halved lengthways
80g snow peas, trimmed
50g baby spinach leaves
2 spring onions, sliced
1/4 cup of coriander, leaves chopped
Method
Cook the noodles according to packet instructions and drain. Toss with a little oil to stop them sticking together and set aside.
To make the sauce, dissolve the cornflour in a tablespoon of water. In a small bowl, combine it with the tomato sauce, soy sauce, sugar and an extra 80mls of water.
Heat the oil in a wok or large frying pan over medium-high heat. Cook the garlic and ginger for 2 minutes. Add the prawns and baby corn and stir-fry for 2 minutes until the prawns turn pink all over.
Add the sweet chilli sauce and lime juice and stir, then add in the sauce mixture. Bring everything to the boil. Throw in the snow peas and then the noodles and spinach and cook for a couple of minutes until the spinach has wilted and the noodles are warm.
Transfer to bowls and sprinkle with spring onion and coriander, adding a lime wedge for squeezing.
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