Sweetcorn vegetable medley with prawns and noodles

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.

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