PRAWN AND ASPARAGUS NOODLE STIR-FRY

PREPARATION TIME: 10 MINS

(+ STANDING)

COOKING TIME: 5 MINS SERVES 2 (AS A LIGHT MEAL)

110g (½ pkt) KanTong Thin

Rice Wok Ready Noodles or gluten-free noodles

2 tsp olive oil

500g green prawns, peeled (tails

left intact) and deveined

1 bunch asparagus, woody ends

trimmed, diagonally halved 100g snow peas, trimmed,

diagonally halved

1 red capsicum, cut into thin strips 3cm piece ginger, peeled,

finely grated

1 Tbsp mirin

1 Tbsp fresh lemon juice

11/2 tsp salt-reduced soy sauce

or gluten-free soy sauce

2 green shallots, trimmed,

diagonally sliced

Coriander leaves (optional),

to serve

1 Put the noodles in a heatproof bowl and cover with boiling water. Stand for 5 minutes.

Drain and set aside.

2 Heat half the oil in a non-stick wok over high. Add prawns and stir-fry for 2 minutes or until just cooked. Transfer to a bowl.

3 Heat remaining oil in the wok over medium-high. Add the asparagus, snow peas, capsicum and ginger. Stir-fry for 2-3 minutes or until tender-crisp.

4 Combine mirin, lemon juice and soy sauce. Add to the wok with the noodles. Toss to combine and heat through. Toss in the prawns and shallots. Serve, sprinkled with coriander leaves, if you like.