Prawn & Asparagus Noodle Stir-Fry

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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
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DIRECTIONS

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