Prep 5 minutes | 10 minutes cooking time | Serves 2
Sauce Ingredients:
- 150ml sweet chilli sauce
- 75ml pineapple juice
- 2 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 2 tsp cornflour
Stir Fry Ingredients:
- 1tbsp vegetable (or high-temperature cooking oil like peanut or canola, or use oil spray)
- 300gms raw prawns – deveined, tail removed and patted dry.
- 3 cloves minced garlic
- 300gms rice noodles
- 1 red pepper, finely sliced.
- 4 spring onions cut into small
- 100gms bean sprouts
Instructions:
- Combine the sauce ingredients in a jug giving it a good whisk.
- Add noodles to a pan, cover with boiling water and leave to soften for four minutes before draining and rinsing with cold water. Drain noodles and put aside.
- Heat oil in the wok (or frypan) and cook garlic, being careful not to burn until fragrant (30 seconds should do it)
- Add the white part of the onion to the pan and cook for 1 minute.
- Add your prawns and quickly cook until they just start to turn pink – don’t overcook them so they are rubbery.
- Add your noodles before adding your prepared sauce. Toss everything together.
- Once the sauce begins to thicken, add your bean sprouts and green parts of spring onions.
- Mix through until combined and warmed through.
- Serve with a coriander and crunchy peanuts – yum!
RECIPE FROM AGA FALCON
