Prawn and Noodle Stir-fry | Marion's Kitchen
19 min·Asian
Prawn and Noodle Stir-fry | Marion's Kitchen
Ingredients
Main
- 1 x Marion's Kitchen San Choy Bow, which includes: – VERMICELLI NOODLES – SAN CHOY BOW SAUCE – WATER CHESTNUTS – CRUSHED PEANUTS
- 2 tbsp vegetable or canola oil
- 2 garlic cloves, finely chopped
- 1 long red chilli, finely sliced
- 600g (about 1.3 lb) peeled and deveined prawns
- 2 bunches bok choy, quartered lengthways
- 2 spring onions (scallions), ends trimmed, cut into 3cm (1 inch) strips
Instructions
4 steps
- 1
Place the VERMICELLI NOODLES in a heatproof bowl and cover with boiling water. Leave to soak for 3 minutes until soft. Drain noodles and rinse with cold water. Cut into short strips using scissors or a knife. Set aside for later.
3 min - 2
Heat oil in a wok or frying pan over high heat. Add garlic and chilli and stir-fry for a minute. Add prawns and stir-fry for 2 minutes until almost cooked. Add bok choy and my SAN CHOY BOW SAUCE and stir-fry for another minute.
3 min - 3
Open up those crunchy Water Chestnuts, drain away the liquid and pop them into the pan along with your softened vermicelli noodles. Toss to combine, then remove from heat.
0 - 4
Sprinkle your stir-fry with the CRUSHED PEANUTS and sliced spring onion and serve.
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Preparation
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Finishing
Serving
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