PRAWN AND ASPARAGUS NOODLE STIR-FRY
PREPARATION TIME: 10 MINS
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,
1 red capsicum, cut into thin strips 3cm piece ginger, peeled,
1 Tbsp mirin
1 Tbsp fresh lemon juice
11/2 tsp salt-reduced soy sauce
or gluten-free soy sauce
2 green shallots, trimmed,
Coriander leaves (optional),
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.