Prawn & Asparagus Noodle Stir-Fry

this is easy and is low in fat.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 250  g  rice stick  noodles
• 1  tablespoon  peanut oil
• 500  g  peeled green  prawns
• 1  red capsicum, halved, deseeded, cut into thin strips
• 1  brown onion, halved, cut into wedges
• 1  bunch asparagus, woody ends trimmed, cut into 5cm lengths
• 1  tablespoon  grated fresh ginger
• 60  ml hoisin sauce (1/4 cup)
• 60  ml  sweet chili sauce (1/4 cup)
• 2  tablespoons rice wine, vinegar
• 2  teaspoons brown sugar
• 3  shallots, ends trimmed, thinly sliced diagonally

Directions

1. Place the noodles in a heatproof bowl.
2. Cover with boiling water.
3. Set aside for 5 mins or until just tender.
4. Drain.
5. Meanwhile, heat the oil in a wok over high heat until just smoking.
6. Add the prawns and stir-fry for 3-4 mins or until prawns curl and change colour.
7. Transfer to a plate.
8. Add the capsicum, onion, asparagus and ginger to the wok and stir-fry for 1-2 mins or until the onion softens slightly.
9. Whisk together the hoisin sauce, sweet chili sauce, vinegar and sugar in a jug.
10. Add the noodles, prawns and hoisin sauce mixture to the wok and stir-fry for 1/2 mins or until heated through.
11. Divide among serving bowls.
12. Sprinkle with shallot to serve.