It was a Wednesday, it was way past lunchtime and as I said to my sister on FaceTime, I needed some kind of Oriental flavour in my mouth.

I also didn’t want to take ten years to cook it so it had to be quick and delicious.

Enter…

Ingredients used:

• Rice Noodles (300g pack)
• Raw Peeled King Prawns (165g) – cooked prawns can also be used
• Spring onions (2 stalks)
• Broccoli – I would have preferred to use Tender stem Broccoli tips, but I only had the regular ones to hand.
• Seasonings
  • Sesame oil – 2tbsp
  • Soy Sauce – 2tbsp
  • Chilli flakes
  • Chinese 5 spice
  • Garlic (2 cloves)
  • Ginger (30g)
  • 1 stock cube (maggi/knorr)
  • Sweet Chilli Sauce – 1tbsp

Prep time – 10 mins

Method:

1. Chop the spring onions
2. Put the prawns in a separate bowl and add the garlic, ginger and chilli flakes. Mix until all prawns are covered.
3. Chop the broccoli as desired and soak in a bowl of bowling water for 2 minutes.
4. Soak the rice noodles in boiling water for 1 minute, then rinse in a colander with cold water.

Cooking time – 10 mins

Cooking:

1. Heat the sesame oil in a wok (medium-high heat) and fry the prawns once the oil is hot enough.
2. Add the spring onions and broccoli to the wok and stir continuously for 2 minutes.
3. Add the rice noodles to the wok.
4. Season with soy sauce, Chinese 5 spice and stock cube.
5. Stir the noodles until all covered with seasoning.
6. Add the sweet chilli sauce and stir for a further minute.
7. Serve

Extra tip: in any stir fry, I like my vegetables to be crunchy so I take extra care not to leave them soaking in hot water for too long (if this step is needed), or to leave the stir fry cooking for longer than necessary.