Prawn, asparagus and snow pea stir-fry
fresh Singapore noodles
400 g, (buy 800g), peeled, leaving tail intact, deveined
1 medium, cut into wedges
1 tbs, (5cm piece), peeled, cut into matchsticks
2 bunch(es), trimmed, diagonally cut into 5cm lengths
200 g, trimmed, halved
1 tsp, (sichuan)
⅓ cup(s), (80ml)
reduced salt soy sauce
1 cup(s), (thai)
- Place the noodles in a heatproof bowl and cover with boiling water. Set aside for 2 minutes to soak or until tender. Drain well.
- 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.
- Heat the remaining sunflower oil in the wok. Stir-fry the onion, ginger, asparagus and snow peas for 3 minutes or until tender.
- 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.