Not many suppers are faster than a stir-fry and this prawn noodle recipe scores just as highly on taste.
Ready in 10 minutes
1. Heat 1 tablespoon vegetable oil in a wok or large frying pan over a medium heat. Add the egg and stir until scrambled. Remove and set aside.
2. Heat another tablespoon of oil, then add 200g large, cooked and peeled prawns and the Kung Po Sauce. Simmer for 1 minute, then stir in the dry-roasted peanuts and three-quarters of the spring onions.
3. Return the egg to the pan, add the Amoy Straight-To-Wok Rice Noodles and toss well for 1 minute. Divide between wide bowls and garnish with the remaining spring onions. Serve with lime wedges to squeeze over.
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