500g/1lb 2oz medium egg noodles
2 tbsp sesame oil, plus extra for tossing the noodles
2 red chillies, de-seeded and finely chopped
thumb-size piece fresh ginger, peeled and finely chopped
3 large garlic cloves, chopped
1 red pepper, de-seeded and thinly sliced
1 bunch of spring onions, thinly sliced on an angle
400g/14oz raw tiger prawns, shelled
2 large or 3 small pak choi, or 200g/7oz Chinese flowering cabbage (choi sum), shredded
1 lime, juice only
2 tbsp soy sauce
2 tbsp sweet chilli sauce
100ml/3½fl oz Chinese rice wine or dry sherry
Cook the noodles according to the instructions given on the packet. Drain and toss in a little sesame oil to prevent them from sticking together.
Heat a wok and add the sesame oil. Once the oil is shimmering, add the chillies, ginger and garlic. Stir-fry for 30 seconds before adding the red pepper, spring onions and shelled prawns. Cook for about 3-4 minutes until the prawns have turned pink. Add the shredded pak choi or choi sum, noodles, lime juice, soy sauce, sweet chilli sauce and rice wine or sherry. Stir-fry until heated through and serve straight away.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
Beef stir-fry
See more stir-fries recipes
Paella
Piri-piri prawns and harissa couscous
See more prawn recipes
Thai green curry
Hot hounds with beer-and-mustard-barbied onions
See more Jo' Pratt recipes
BBC © 2012 The BBC is not responsible for the content of external sites. Read more.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.
