Name: Ginger and Soy Prawn Noodle Stir-fry
Prep time: 10 min
Cook time: 11 min
Total time: 21 min
Yield: 4
Ingredients: 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

Ginger and Soy Prawn Noodle Stir-fry

In just 20 minutes, you can have this takeaway favourite in your kitchen. Infused with ginger, it's certainly set to make an impact on the family.

Serves 4

Prep

10M

Cook

11M

Total

21M

Skip to Recipe

In just 20 minutes, you can have this takeaway favourite in your kitchen. Infused with ginger, it’s certainly set to make an impact on the family.

Ingredients

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

Method

Cook noodles according to packet directions. Drain. Cover to keep warm.

Meanwhile, boil, steam or microwave the broccoli until tender. Drain.

Combine soy and chilli sauces, kecap manis and 1⁄3 cup water in a small jug.

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.

Heat remaining oil in same hot wok. Add the carrots. Stir-fry for about 2 minutes, or until tender.

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.

New Idea team