Prawn Stir-Fry
A classic Chinese stir-fry that can be whipped up in no time! Try our delicious Prawn Stir-Fry recipe.
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- Prep Time
- 25 mins
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- Cook Time
- (3/5)
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- Serves
- 4
Ingredients
- Frylight Cooking Spray
- 6 nests fine egg noodles
- 1 red chilli, finely chopped
- 2 cloves garlic, finely sliced
- 3 cm piece of root ginger, peeled and grated
- 400g raw king prawns
- 200g long-stemmed broccoli, cut into small pieces
- 2 red peppers, deseeded and sliced
- 150g sugar snap peas
- 1 carrot, sliced into ribbons
- 4 spring onions, sliced
- 3 tbsp soy sauce
- 1.5 tbsp honey
Directions
- Cook the noodles to pack instructions, drain and set aside.
- Spray a large frying pan or wok with Frylight to cover the cooking surface of the pan. Put on a medium heat and wait until Frylight is clear.
- Cook the chilli, garlic, ginger and prawns. Stir frequently for 4-5 minutes until the prawns are pink and cooked through. Transfer to a bowl and keep warm.
- Add a few more sprays to the pan and then toss in the broccoli, red pepper, sugar snaps, carrot and spring onions. Stir-fry for 5 - 10 minutes, until slightly tender.
- Mix the soy and honey together and drizzle into the pan.
- Stir well to coat the veg, then add the prawn mixture along with the noodles to the pan. Toss everything together and cook for 3 minutes, until it 's all heated through. Serve immediately.
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