This Prawn Stir Fry Couldn't Be Easier
Pack this stir fry full of your favourite greens for a light summer dinner
- 200g rice noodles
- 1 tbsp toasted sesame oil
- 1 fresh red chilli, deseeded, chopped
- 2 cloves garlic, crushed
- 4 spring onion, sliced
- 2 carrots, peeled and cut into thin julienne strips
- 1 pack Asian greens (pak choi, tatsoi, roughly chopped)
- 50g cashews
- 1 Opies Stem Ginger Ball, chopped
- 2 eggs, cracked
- 150g beansprouts
- 1 tbsp sesame seeds
- 20g coriander leaves, roughly chopped, to garnish
- For the stir fry sauce
- 2 tbsp soy sauce
- 2cm fresh ginger, grated
- 1 tbsp Opies Stem Ginger Syrup (from the jar)
- 1 tbsp chilli oil
- Juice of half a lime
Mix all the stir fry sauce ingredients together and set aside. Soak the rice noodles as per pack instructions, drain, rinse and set to one side.
Over a high heat, add the oils to a wok. Heat the oil and add in the ginger, chilli, garlic, spring onion, carrots and greens and stir fry for one minute. Add the cashews and stem ginger and cook for another minute.
Clear a space in the base of the pan, then add the eggs and stir quickly to break them up, before cooking through.
Add the rice noodles followed by the beansprouts and cook, stirring continually, for one or two minutes, until hot.
Finish by pouring over the stir fry sauce and the sesame seeds and serve immediately. Garnish with the coriander leaves.
For extra protein, you can add chicken, tofu or prawns to this dish.
