Noodles With Lemon & Pepper Prawns |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This tangy lemon/pepper combi make a nice change from the many ginger/garlic/5-spice stirfry recipes. Ingredients:
1 1/2 tablespoons olive oil |
2 garlic cloves, peeled and crushed |
175 g cooked prawns |
1 red pepper, cored, deseeded and sliced |
70 g sugar snap peas (or chinese cabbage, sliced or shredded) |
90 g sliced button mushrooms |
1 bunch green onion, chopped |
4 lemons, juice of |
noodles |
1 -2 teaspoon olive oil |
2 tablespoons parsley, chopped |
Directions:
1. Heat olive oil in a sauté pan. Cook the white parts of the spring onion briefly until starting to soften. Add the peppers, garlic and sugar snap peas, continue to stir-fry.
2. Add prawns and mushrooms to the pan for the last 1 – 2 minutes to allow the prawns to warm through and the mushrooms to cook. During the last 30 seconds, add the lemon juice.
3. Turn off the heat and sprinkle liberally with black pepper.
4. Serve over cooked noodles which have been tossed in a little olive oil and parsley.
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