350g packet fresh chow mein noodles
350g broccoli, trimmed, cut into medium florets
1⁄4 cup soy sauce
2 tblsps sweet chilli sauce
2 tblsps kecap manis
2 tblsps vegetable oil
500g raw peeled prawns, with tails intact
1 tblsp ginger paste
2 medium carrots, peeled, thinly sliced
Cook noodles according to packet directions. Drain. Cover to keep warm.
2 Meanwhile, boil, steam or microwave the broccoli until tender. Drain.
3 Combine soy and chilli sauces, kecap manis and 1⁄3 cup water in a small jug.
4 Heat half the oil in a large wok over a high heat. Add the combined prawns and ginger paste in two batches. Stir-fry for about 3 minutes, or until the prawns are just cooked. Remove.
5 Heat remaining oil in same hot wok. Add the carrots. Stir-fry for about 2 minutes, or until tender.
6 Return prawns to the wok with the noodles, broccoli and sauce mixture. Stir-fry for a further 2 to 3 minutes, or until heated through. Serve.