Stir-Fry Prawn & Noodle

  • 04 Nov - 10 Nov, 2017
  • Mag The Weekly
  • Cookery


· 2tbsp olive oil

· 350g raw prawns, peeled

· 2 x 250g Chinese cabbage, roughly chopped

· 750g egg noodles, cooked

· 3tbsp dark soy sauce

· 3tbsp Sriracha chilli sauce, plus extra to serve


Heat oil over high heat in a wok or large frying pan. Add prawns and cabbage, and stir continuously for about three minutes, or until the prawns have turned pink and the cabbage has begun to wilt. Add soy sauce and Sriracha sauce along with the noodles, toss to coat then stir fry for another three to five minutes, or until the noodles are piping hot. Serve immediately with extra Sriracha sauce, if you like.