Prawn & Asparagus Noodle Stir-fry
7 min·Asian
Prawn & Asparagus Noodle Stir-fry
Ingredients
Main
- 250g Pandaroo Rice Stick Noodles
- 500g 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
- 3 shallots, ends trimmed, thinly sliced diagonally
Sauce
- 60ml (1/4 cup) hoisin sauce
- 60ml (1/4 cup) sweet chilli sauce
- 2 tbsp rice wine vinegar
- 2 tsp brown sugar
Other
- 1 tbsp peanut oil
- 1 tbsp grated fresh ginger
Instructions
4 steps
- 1
Place the noodles in a heatproof bowl. Cover with boiling water. Set aside for 5 minutes or until just tender. Drain.
5 min - 2
Meanwhile, heat the oil in a wok over high heat until just smoking. Add the prawns and stir-fry for 3-4 minutes or until the prawns curl and change colour. Transfer to a plate. Add the capsicum, onion, asparagus and ginger to the wok and stir-fry for 1-2 minutes or until the onion softens slightly.
4 min - 3
Whisk together the hoisin sauce, sweet chilli sauce, vinegar and sugar in a jug.
- 4
Add the noodles, prawns and hoisin sauce mixture to the wok and stir-fry for 1-2 minutes or until heated through. Divide among serving bowls. Sprinkle with shallot to serve.
2 min
Progress
0 / 4 steps