Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 \N | 200 gram pac dried egg noodles |
| 3 tablespoons | Groundnut oil |
| 1 small | Onion; finely chopped |
| 1 \N | Cm; ( 1/2inch) piece |
| \N \N | ; fresh root ginger, |
| \N \N | ; peeled and finely |
| \N \N | ; chopped |
| 1 \N | Clove garlic; finely chopped |
| 1 tablespoon | Chinese five spice |
| 1 \N | 200 gram pac frozen raw tiger prawns; defrosted and |
| \N \N | ; peeled |
| 175 grams | Frozen sweetcorn and vegetable medley; defrosted (6oz) |
| 1 tablespoon | Dark soy sauce; (1 to 2) |
| 1 \N | Vegetable stock cube; made up with 75ml |
| \N \N | ; (3fl oz) water |
Prepare the noodles as per pack instructions, then refresh under cold water, drain and mix with 1 tablespoon of the groundnut oil.
Heat the remaining oil in a wok or large frying pan, add the onion, ginger and garlic and stir-fry for 2 mintues. Add the Chinese five spice and cook for a further 30 seconds.
Add the prawns and stir-fry for 2-3 minutes, followed by the vegetable mix and noodles, continue to stir-fry for a further 3-5 mintues.
Sprinkle in the soy sauce and stock, mix to incorporate then serve immediately.
Converted by MC_Buster.
NOTES : A quickly prepared stir-fry dish comprising of vegetables, noodles and prawns.
Converted by MM_Buster v2.0l.