Prawn stir-fry with egg noodles
Prawn stir-fry with egg noodles
By Curtis Stone
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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