|2 packs pack||king prawns king prawn|
|2|| red peppers
|1 packs pack||mange tout mange tout|
|2 packs pack||Wok noodles Wok noodles|
(chopped into small florets)
|2|| spring onions
|1||Red chillies Red chilli|
|1||green chillies green chilli|
|4 tbsp tbsp||sweet chilli sauce sweet chilli sauce|
|soy sauce soy sauce|
This prawn stir-fry is a super speedy midweek meal that’s packed with flavour. You can use any vegetables you like, but we love this combination for providing a good balance of texture and colour. Pair with a glass of Mosel Riesling.
- Begin by preparing the vegetables. Using a peeler or very sharp knife, slice the carrot, courgette and pepper into thin ribbons. Chop the red and green chillies diagonally into thick slices and set aside.
- Place a large wok over a medium-high heat and add a little oil and a dash of soy sauce. Throw in the chopped peppers and cook for 1-2 minutes, then add the courgette, mange tout and carrot. Cook for 1 minute, stirring constantly, then add the noodles and half the sweet chilli sauce to the pan.
- Cook for a further 1-2 minutes, until the noodles are hot, then add the broccoli florets, chilli, spring onion and remaining sweet chilli sauce to the pan and toss the pan carefully to combine the ingredients evenly.
- Finally, add the prawns to the pan and heat for a further 1 minute to warm through. Divide between plates and serve immediately, with a little extra sweet chilli sauce on the side if desired.