Prawn, asparagus and snow pea stir-fry
7
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
This prawn and veggie stir-fry is crunchy, delicious, and takes only 25 minutes to make!
Ingredients
Fresh Singapore noodles
350 g
Sunflower oil
2 tsp
Raw peeled prawns
400 g, (buy 800g), peeled, leaving tail intact, deveined
Red onion
1 medium, cut into wedges
Fresh ginger
1 tbs, (5cm piece), peeled, cut into matchsticks
Asparagus
2 bunch(es), trimmed, diagonally cut into 5cm lengths
Snow peas
200 g, trimmed, halved
Pepper
1 tsp, (sichuan)
Oyster sauce
⅓ cup(s), (80ml)
Reduced salt soy sauce
1 tbs
Sesame oil
2 tsp
Fresh basil
1 cup(s), (thai)
Instructions
1
Place the noodles in a heatproof bowl and cover with boiling water. Set aside for 2 minutes to soak or until tender. Drain well.
2
Heat half the sunflower oil in a wok over high heat. Stir-fry the prawns, in 2 batches, for 2 minutes or until cooked through. Transfer to a bowl.
3
Heat the remaining sunflower oil in the wok. Stir-fry the onion, ginger, asparagus and snow peas for 3 minutes or until tender.
4
Return the prawns with the Sichuan pepper, noodles, combined sauces and sesame oil to the wok. Stir-fry for 2 minutes or until heated through and combined. Stir through half the basil leaves. Sprinkle with the remaining basil leaves to serve.
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