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Prawn fu-yung with noodles
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2 tbsp toasted sesame oil
3 Waitrose Free Range Eggs, beaten
450g bag essential Waitrose Crunchy Vegetable Stir Fry
2 nests Waitrose Egg Noodles
100g frozen essential Waitrose Cooked, Peeled Prawns, defrosted
2 tbsp soy sauce
1. Heat 1 tbsp of the oil in a large frying pan and add the egg. Stir until lightly scrambled then set aside.
2. Heat the remaining oil in the frying pan and cook the vegetable stir fry for 4-5 minutes.
3. Meanwhile, cook the noodles in boiling water for 4-5 minutes until tender; drain.Stir the prawns, soy sauce, reserved eggs and noodles into the vegetables and serve.
Typical values per serving:
This recipe was first published in August 2012.