- Serves: 4
- Cook Time: 10 minutes
- Prep Time: 10 minutes
- Effort: easy
- 400 g medium Chinese egg noodles
- 2 tsp sesame oil
- 375 g raw, peeled large tiger prawns, split in half lengthways if large or 24 small prawns
- 3 tbsp plain flour
- 3 tbsp groundnut oil
- 2 cloves garlic, finely chopped
- 2 tsp finely chopped root ginger
- 1 red chilli, seeds removed and finely chopped
- 1 carrot, cut into fine strips
- 110 g green beans, halved
- 2 tsp dark soy sauce
- 1 tsp caster sugar
- 1 bunches spring onions, cut into strips
- 110 g bean sprouts
- 2 tbsp roughly chopped peanuts, toasted
1. Bring a large saucepan of water to the boil with 1 teaspoon of salt and cook the noodles for 34 minutes or following the instructions on the packet until tender. Drain well and return to the pan. Drizzle the sesame oil over and toss to coat. Cover the noodles and set aside in the pan to keep warm.
2. Season the prawns with salt and pepper and toss in the flour to coat lightly, shaking off any excess. Pour 2 tablespoons of the groundnut oil into a wok or large frying pan on a mediumhigh heat. Fry the prawns for 23 minutes until golden and cooked through. Set aside to keep warm, but do not cover.
3. Add the remaining groundnut oil to the wok or frying pan. When hot, add the garlic and ginger and saute for about 30 seconds until just golden. Tip in the chilli, carrot and beans and sauté for a further 34 minutes. Season with the soy sauce and sugar. Add the noodles and all but a handful of each of the spring onions and bean sprouts and stir-fry for 1 minute more.
4. To serve, divide the noodle stir-fry between warm plates or bowls. Arrange the prawns on top and sprinkle over the remaining spring onions and bean sprouts. Scatter with the toasted peanuts and serve immediately.
Apdapted from Rachel Allen's Home Cooking.
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