Prawn & Asparagus Noodle Stir-Fry |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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this is easy and is low in fat. Ingredients:
250 g rice stick noodles |
1 tablespoon peanut oil |
500 g peeled green prawns |
1 red capsicum, halved, deseeded, cut into thin strips |
1 brown onion, halved, cut into wedges |
1 bunch asparagus, woody ends trimmed, cut into 5cm lengths |
1 tablespoon grated fresh ginger |
60 ml hoisin sauce (1/4 cup) |
60 ml sweet chili sauce (1/4 cup) |
2 tablespoons rice wine, vinegar |
2 teaspoons brown sugar |
3 shallots, ends trimmed, thinly sliced diagonally |
Directions:
1. Place the noodles in a heatproof bowl.
2. Cover with boiling water.
3. Set aside for 5 mins or until just tender.
4. Drain.
5. Meanwhile, heat the oil in a wok over high heat until just smoking.
6. Add the prawns and stir-fry for 3-4 mins or until prawns curl and change colour.
7. Transfer to a plate.
8. Add the capsicum, onion, asparagus and ginger to the wok and stir-fry for 1-2 mins or until the onion softens slightly.
9. Whisk together the hoisin sauce, sweet chili sauce, vinegar and sugar in a jug.
10. Add the noodles, prawns and hoisin sauce mixture to the wok and stir-fry for 1/2 mins or until heated through.
11. Divide among serving bowls.
12. Sprinkle with shallot to serve.
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