Ingredients
- 1 Pack Fry’s Meat Free Crispy Prawns
- 100g Stir fry vegetables
- 250g Egg free noodles
- 2 Cups boiling water
- Pinch of salt
- 2 tbsp peanut oil
- 1 tbsp crushed garlic
- 2 tbsp soy sauce
- ½ tbsp brown sugar
- 1 tbsp white wine vinegar
- ¼ cup roasted peanuts
- ¼ cup spring onion, sliced
Method
- Defrost prawns. Place prawns on a non-stick baking tray and place in a pre-heated oven at 180℃ for 6-8 minutes.
- Cook noodles in salted water drain under cold water and set aside.
- Heat up frying pan or wok until very hot. Add peanut oil, crushed garlic and fry for a few seconds (do not burn).
- Toss in stir fry vegetables for 3-4 minutes. Mix in the peppered prawns. Combine soy sauce, brown sugar and white wine vinegar in a small bowl, mix until the sugar has dissolved. Add the cooked noodles and the soy mixture and stir fry for 1 minute.
- Add roasted peanuts and garnish with chopped spring onion.
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