Chinese stir fry prawns
Egg Noodles, dry
King Prawns, Raw
400 g, (or tiger prawns)
2 teaspoons, level
4 tablespoons, (light)
Cooked Mixed Vegetables
300 g, fresh, ready-prepared stir-fry vegetables
2 teaspoons, (optional)
- Soak the noodles according to the pack instructions while you continue with the rest of the recipe. Drain and set aside.
- Make sure the prawns are well thawed and then drain them in a colander. Pat them dry in kitchen paper and then mix in the cornflour and 2 tablespoons of the soy sauce. Leave to marinate for about 5 minutes.
- Heat the oil in a wok and when almost smoking, add the prawns, stirring them quickly to heat them through. Toss in the mixed vegetables and continue stirring and tossing for 2 minutes.
- Add the remaining soy sauce, the sesame seed oil, Worcestershire sauce, if using, sugar and a little seasoning. You probably won't need to add much salt. Serve the noodles immediately.