Name: Sticky prawns and noodles
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 250 gram egg noodles; 4 tablespoon sunflower oil; 2 mild red chillies, sliced; 3 clove garlic, roughly chopped; 300 gram green beans, roughly chopped; pinch of sugar; 400 gram raw prawn cutlets; 250 gram pack mung bean sprouts; 6 spring onions, finely sliced; 3 centimetre knob of ginger, grated; freshly ground black pepper; 4 tablespoon soy sauce; 2 teaspoon sesame oil

Sticky prawns and noodles

This recipe can use any variety of green vegetables, so long as they are fresh and in season.

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Serves 4

Prep

Cook

15M

Total

20M

Ingredients

250 gram egg noodles

4 tablespoon sunflower oil

2 mild red chillies, sliced

3 clove garlic, roughly chopped

300 gram green beans, roughly chopped

pinch of sugar

400 gram raw prawn cutlets

250 gram pack mung bean sprouts

6 spring onions, finely sliced

3 centimetre knob of ginger, grated

freshly ground black pepper

4 tablespoon soy sauce

2 teaspoon sesame oil

Method

1.Cook the egg noodles according to the packet instructions, then drain well.

2.Heat 2 tablespoon oil in a large frypan and add the chilli, garlic and beans and cook for 3 minutes, stirring.

3.Increase heat and add the pinch of sugar and the prawns. Cook, stirring, for 5 minutes until prawns are cooked through. Transfer to a plate and keep warm.

4.Add remaining oil to the pan and fry bean sprouts, spring onion, ginger and lots of black pepper for 1 minute. Add drained noodles and soy sauce. Cook for a further 1 minute, stirring until hot, then stir in the sesame oil. Serve with the prawns.

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