Yield: 4 servings
|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.