Prawn stir-fry with sugar snaps and noodles
A big wok of prawns, sugar snaps, carrot, pepper and bean sprouts in soy and sweet chilli sauce with ginger and garlic, with a moderate amount of egg noodles. Finish with lime and coriander. Many make it with a bag of frozen stir-fry vegetables, or spice it with turmeric and cumin and stir in Greek yoghurt.
- 25 minTime
- 22 minHands-on
- 4Portions
- ≈ 51 krper portion
- 430kcal per portion
Ingredients for 4 portions
- 200 gEgg noodles
- 400 gPrawns, raw king prawns, peeled and thawed
- 1 ½ tbspRapeseed oil
- 2 clovesGarlic
- 1 tbspGinger, finely grated
- 1Chili, red
- 2Carrots
- 1Bell pepper, red
- 200 gSugar snap peas
- 200 gBean sprouts
- 3Spring onions
- 3 tbspSoy sauce
- 2 tbspSweet chilli sauce
- 1Lime, in wedges
- 2 tbspCoriander, chopped
Method
- Put water on for the noodles. Peel the carrots and cut them into thin sticks, slice the pepper into strips, halve the sugar snaps on the diagonal and slice the spring onions. Finely chop the garlic and chilli.
- Cook the noodles according to the packet instructions, 3–4 minutes. Drain and rinse briefly in cold water.
- Heat half the oil in a wok or large frying pan over high heat. Stir-fry the prawns for 2 minutes, until pink, and lift them out.
- Heat the rest of the oil and stir-fry the garlic, ginger and chilli for a few seconds. Add the carrot, pepper and sugar snaps and stir-fry for 3 minutes, so the vegetables are hot but still crisp.
- Add the noodles, bean sprouts, soy sauce, sweet chilli sauce and prawns and toss for 1–2 minutes, until everything is hot.
- Scatter over the spring onion and coriander and serve with lime wedges to squeeze over.
The cost is estimated from Swedish grocery prices.
