Ginger and soy prawn noodle stir-fry
In just 20 minutes, you can have this takeaway favourite in your kitchen. Infused with ginger, it's certainly set to make an impact on the family.
In just 20 minutes, you can have this takeaway favourite in your kitchen. Infused with ginger, it's certainly set to make an impact on the family.
Ingredients
350 g packet fresh chow mein noodles
350 g broccoli, trimmed, cut into medium florets
¼ cup soy sauce
2 Tbsp sweet chilli sauce
2 Tbsp kecap manis
2 Tbsp vegetable oil
500 g frozen cooked and peeled prawns
1 Tbsp ginger paste
2 medium carrots, peeled, thinly sliced
Method
- Cook noodles according to packet directions. Drain. Cover to keep warm.
- Meanwhile, boil, steam or microwave the broccoli until tender. Drain.
- Combine soy and chilli sauces, kecap manis and 1/3 cup water in a small jug.
- Heat half the oil in a large wok over a high heat. Add the combined prawns and ginger paste in two batches. Stir-fry for about 3 minutes, or until the prawns are just cooked. Remove.
- Heat remaining oil in same hot wok. Add the carrots. Stir-fry for about 2 minutes, or until tender.
- Return prawns to the wok with the noodles, broccoli and sauce mixture. Stir-fry for a further 2 to 3 minutes, or until heated through. Serve
