Prawn Stir-Fry with Rice Noodles l Honest Mum food blogger

A fast, simple, vibrant and filling stir-fry, do that prawn stir-fry with rice noodles is a balanced dish for lunch or dinner I do know you’ll love.

Let me know what you suppose.

I wish to benefit from the veggie base with tofu. The sauce is flavoursome and I do know you’ll take pleasure in it. My youngsters eats this with out the chilli.

Substances:

• 3 tbsp delicate olive oil/ sunflower oil
• 2 garlic cloves, peeled, finely chopped
• 1 white onion, chopped
• 1 courgette, sliced
• 1 pink chilli, chopped
• 2 spring onions, chopped
• 1 small piece contemporary ginger, peeled, grated or finely chopped
• 150g/3½ oz uncooked king prawns (gray), heads and shells eliminated, de-veined
• 250g/9 oz rice noodles
• 3 tbsp rice vinegar, or mirin
• 3 tbsp sesame oil
• 3 tbsp darkish soy sauce

To serve:

• contemporary coriander, chopped
• Handful of toasted sesame seeds
• Sprint of soya sauce and sesame oil to style

Methodology:

Warmth the oil in a wok on a excessive warmth. Add the garlic, onion, ginger, chilli, spring onions and courgettes. Fry till golden brown then add the prawns.

In one other pan, boil the rice noodles for 1-2 minutes till tender. Drain and go away coated to maintain heat.

In a bowl, combine collectively the sesame oil, soy sauce and mirin. Pour over the prawns and greens, overlaying then and fry for two minutes.

Place the noodles right into a bowl and canopy with the prawn combination.

Sprinkle the coriander and sesame seeds and add extra soya sauce and sesame oil to style.

Get pleasure from.

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