LEE KUM KEE
Recipes

Stir-fried Prawns Noodles with Sweet Chilli Sauce

Ingredients

Prawns, shell off and cleaned 1000g
Mushrooms, oyster enoki or shimeji mushrooms 500g
Rice noodles, dry 325g
Pak choy, sliced to 3 cm length 250g
Red pepper or red chilli, sliced 125g
Garlic, finely diced 75g
Vegetable oil 70g
Water 150g

Sauce Mix

Method

1 Soak the rice noodles in boiling water for 10 minutes and drain.
2 Heat wok to high heat. Add vegetable oil and swirl to coat wok.
3 Lower heat to medium high and add mushroom and garlic and stir-fry till fragrant. Add prawns and cook for a minute.
4 Add pepper and pak choy. Stir-fry for another couple of minutes.
5 Pour in sauce mix and stir-fry all the ingredients for a good coating.
6 Add water on to sides of wok to deglaze and cook over high heat for 30 seconds. Remove from heat.
7 Serve prawns and vegetables on the rice noodles.
Serves   10 
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