Ingredients
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220 g hokkien noodles
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1 tablespoon sweet chili sauce
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1 tablespoon lemon juice (freshly squeezed)
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1 teaspoon honey
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2 teaspoons olive oil
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400 g prawns (raw peeled deveined tails intact)
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2 garlic cloves (finely chopped)
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2 cm ginger (fresh finely grated)
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500 g vegetables (pre-cut mixed stir fry, see note in intro)
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1 tablespoon water
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1 cup basil leaves (small fresh)
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2 tablespoons cashews (unsalted roasted roughly chopped)
Instructions
- Put the noodles in a medium heatproof bowl and pour over enough boiling water to cover and set aside for 2 to 3 minutes to allow the noodles to separate and then drain well.
- Meanwhile put sweet chilli sauce, lemon juice and honey in a small bowl and stir well to combine and set aside.
- Heat half of the oil in a large wok on high and add the prawns and stir fry for 1 to 2 minutes or until prawns just change colour and remove fromthe wok and set aside.
- Heat remaining oil on medium high and add the garlic and ginger and stir fry for 1 minute and then add the vegetables and stir fry for 1 minute and then add the water and cook covered tossing twice for 2 to 3 minutes or until vegetable are just tender.
- Add the noodles, prawns and sweet chilli sauce mix to the wok and toss for 2 minutes or until well combined and heated through.
- Remove wok from heat and toss in the basil leaves ande cashews.
- Divide the noodle mix between shallow bowls and serve straightaway.
- OPTIONS - for a gluten free and lower salt option replace the prawns with 200 grams diced skinless chicken breast and the noodles with 70 grams (1/3 cup) basmati rice boiled.