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Prawn and spring vegetable noodles
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200g flat rice noodles
1 tbsp essential Waitrose vegetable oil
2 garlic cloves, finely sliced
20g fresh root ginger, grated
400g mixed spring veg, sliced (such as asparagus, mange tout or courgette)
150g essential Waitrose raw king prawns
2 tbsp soy sauce
2 tbsp Chinese rice vinegar
1 tbsp Thai hot chilli sauce
coriander leaves and sliced salad onions, to serve
1. Soak the rice noodles in just-boiled water for 10 minutes, then drain, rinse under cold water and set aside. Heat the oil in a wok and fry the garlic and ginger for 30 seconds, then add the vegetables, stir-frying for 2-3 minutes, until just cooked. Scoop everything out and set aside.
2. Add the prawns to the wok and stir-fry over a high heat until just cooked. Return the vegetables to the wok; add the soy sauce, vinegar, chilli sauce and noodles. Mix well and serve scattered with the coriander and salad onions, plus some chilli flakes, if liked.
This recipe first appeared in Waitrose Food, May 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in April 2018.