Sweet Chilli and Garlic Prawn Noodles

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…

prawn noodles

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.