Prawn stir-fry with egg noodles

Prawn stir-fry with egg noodles
By 

Ingredients

  • 3 tbsp olive oil
  • 1/2 medium brown onion, finely chopped
  • 2 tbsp finely chopped peeled fresh ginger
  • 1/2 long red chilli, seeds removed, thinly sliced
  • 1/4 cup Classic Asian Rice Wine Vinegar
  • 1 1/4 cups Coles Brand Pineapple Juice
  • 1/4 cup Coles Smart Buy Tomato Sauce
  • 2 tbsp Coles Smart Buy Soy Sauce
  • 1/4 cup Coles Brand Brown Sugar
  • 200g Chang’s Egg Noodles
  • 400g Australian Large Raw Banana Prawns, peeled, deveined, tail on
  • 1 medium carrot, peeled, cut in half, thinly sliced on an angle
  • 140g wombok (Chinese cabbage), shredded
  • 2 spring onions, finely chopped

Preparation method

Heat 1 tbsp oil in a medium saucepan over
medium heat and cook onion for 3 mins,
until softened.

Add the ginger and chilli and cook for a
further 2 mins.

Add vinegar, pineapple juice, tomato sauce,
soy sauce and sugar and bring to the boil.
Reduce heat and simmer for 10 mins or until
sauce reduces to 1 cup. Remove from heat.

While sauce is reducing, cook noodles
according to packet directions.

Place a wok over high heat and add
remaining oil. Once oil begins to smoke,
add prawns and carrot, cook for 2 mins,
stirring occasionally. Add wombok and cook
a further 1 min, until just wilted.

Add the sauce and noodles and toss well.
Garnish with spring onions.

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