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Chap chee-style noodles with prawns
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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:
This recipe was first published in September 2016.