Super quick prawn noodles stir fry
For a super quick dinner that can be made in just a matter of minutes, and with only a few ingredients, these prawn noodles will be a hit with everyone.
Ingredients
- 300 g medium egg noodles
- 250 g raw king prawns
- 150 g tender stem broccoli sliced thinly, trim thicker stalks
- 1 small red chilli chopped [and deseeded depending on how hot you like it]
- 2 spring onions finely sliced
- 2 garlic cloves finely chopped
- 2 tsp lazy ginger or fresh ginger finely chopped
- 2-3 tbsp light soy sauce
- 2 tbsp vegetable oil
- 1 tbsp sesame oil
Instructions
- Cook the egg noodles in salted boiling water until soft. Drain and run under cold water and let them dry out in a colander. To stir fry noodles, it is better when noodles are dry rather than wet and sloppy.
- In a wok or large pan, heat the vegetable oil, then add the garlic, spring onions, ginger, chilli, prawns and broccoli. Stir fry for 2 minutes while the prawns become less translucent, and then add the noodles.
- Make sure to thoroughly mix all the noodles with the other ingredients, then add the soy sauce and sesame oil, and continue to stir fry for another minute.
- Serve immediately.
Notes
- Kid-friendly version: Don't add the chilli if your kids aren't keen on spicy food
- My top tip: The secret to restaurant-quality noodles at home is getting your wok screaming hot before you start. Don't be afraid of the heat - that's what creates that slightly smoky, charred flavour that makes stir fry so good.
- Dried noodles are essential: This is the number one mistake people make. If your noodles are wet when they hit the wok, they'll turn mushy. Let them dry in the colander for at least 5 minutes after draining.
- Don't overcrowd the pan: If you're doubling the recipe, cook in two batches. Too much in the pan at once lowers the temperature and you'll end up steaming rather than stir frying.
Nutrition
Calories: 191kcal