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Chap chee-style noodles with prawns
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Serves: 2
2 tbsp soy sauce
2 tbsp toasted sesame oil
1 tbsp toasted sesame seeds
1 clove Cooks’ Ingredients Garlic Large, chopped
¼ tsp Bart Fairtrade Organic Coarse Ground Black Pepper
2 tsp Cooks’ Ingredients Gochujang Chilli Paste
180g pack raw jumbo king prawns
1 carrot, cut into matchsticks
1 bunch salad onions, cut into 3cm pieces
150g Kingfisher Oriental Bean Sprouts In Water
½ Waitrose Chinese Leaf, shredded
115g pack baby spinach
300g pack cooked rice noodles
1. Mix together the soy sauce, 1 tbsp sesame oil and the seeds, garlic, pepper and chilli paste. Stir in the prawns and marinate for 10-20 minutes.
2. Heat the remaining oil, and fry the carrot and onions for 2-3 minutes. Stir in the prawns and marinade, and cook for 2 minutes. Add the beansprouts, Chinese leaf and spinach, and cook for 1-2 minutes until wilted, and ensure the prawns are cooked through.
3. Pour boiling water over the noodles, then drain and fold into the stir-fry, and serve.
Typical values per serving:
Energy |
2,499kJ 597kcals |
---|---|
Fat | 29.3g |
Saturated Fat | 4.1g |
Carbohydrate | 57.4g |
Sugars | 17.9g |
Protein | 25.8g |
Salt | 3.5g |
Fibre | 8.5g |
This recipe was first published in Thu Sep 22 12:36:00 BST 2016.
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