Spicy Prawn and Vegetable Noodles

cook 20 mins
Tags: Spicey
  • 2 tablespoons sunflower oil
  • 400 g (13 oz) raw peeled tiger prawns
  • 6 spring onions, cut diagonally into 2 cm (3/4 inch) lengths
  • 2 garlic cloves, crushed
  • 1 red chilli, finely chopped
  • 1 teaspoon grated fresh root ginger
  • 1 red pepper, cored, deseeded and finely chopped
  • 1 carrot, peeled and cut into thin matchsticks
  • 100 g (3 1/2 oz) frozen peas
  • 500 g (1 lb) fresh egg noodles
  • 2 tablespoons hot chilli sauce
  • 1 tablespoon dark soy sauce
  • 3 tablespoons sweet chilli sauce
  • chopped coriander leaves, to garnish
  • Heat the oil in a large wok or frying pan until hot, add the prawns, spring onions, garlic, red chilli and ginger and stir-fry over a high heat for 4–5 minutes or until the prawns turn pink.
  • Add the red pepper, carrot and peas and stir-fry over a medium-high heat for a further 3–4 minutes. Stir in the noodles, hot chilli sauce, soy sauce and sweet chilli sauce and continue to stir-fry for 3–4 minutes or until the noodles are piping hot.
  • Divide into warm bowls, scatter with chopped coriander and serve immediately.
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