Family and Kids

  • 3 tablespoons plum sauce
  • 2 tablespoons seasoned rice vinegar
  • 2 tablespoons soy sauce
  • 100 g (3½ oz) fine or medium egg noodles
  • 1 tablespoon vegetable oil
  • 2 spring onions, sliced diagonally into chunky pieces
  • ½ mild red chilli, cored, deseeded and finely chopped
  • 150 g (5 oz) pak choi or cabbage, thinly sliced
  • 100 g (3½ oz) baby sweetcorn, cut in half diagonally
  • 200 g (7 oz) peeled prawns, thawed if frozen, drained

Mix the plum sauce with the rice vinegar and soy sauce in a small bowl and set aside.

Pour plenty of freshly boiled water into a medium saucepan and bring back to the boil. Add the noodles and cook for 3 minutes. Drain through a colander.

Heat the oil in a large frying pan or wok for 1 minute. Add the spring onions and chilli and fry for 1 minute, stirring with a wooden spoon. Add the pak choi or cabbage and the sweetcorn and fry for a further 2–3 minutes until the vegetables are softened.

Tip the noodles, prawns and sauce into the pan and cook, stirring gently, over a low heat until the ingredients are mixed together and hot. Serve immediately.

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