PRAWN AND BOK CHOY NOODLE STIR FRY
This quick and easy meal is a sensational solution to the mid-week dinner dilemma. Hearty and full of fragrant Asian flavours.
Ingredients
3 tablespoons hoisin sauce
3 tablespoons soy sauce
1-2 tablespoons sriracha sauce (depending on how spicy you like it)
2 tablespoons shaoxing wine
2 tablespoons vegetable oil
400g prawns
1 bunch spring onions, sliced on diagonal
2 cloves garlic, minced
3cm piece ginger, finely grated
1 red capsicum, thinly sliced
2-3 bok choy, sliced
500g packet fresh egg noodles
1 packet bean sprouts
lemon or lime wedges to serve
Method
Combine the hoisin sauce, soy sauce, sriracha and shaoxing wine
In a wok or large fry pan, heat the oil and briefly fry the prawns to just colour them and then remove from the pan. Add the white parts of the spring onion, the garlic and ginger and fry for a minute
Add the capsicum and bok choy and fry for another minute
Add the noodles and ¼ cup water and fry until just warmed through, tossing as you go
Add the combined sauces, the prawns, bean sprouts and spring onion greens, adjusting the flavourings if necessary, until heated through
Serve immediately with lime wedges