| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Vegetables |
Chinese |
Sainsbury13, Sainsbury’s |
4 |
servings |
INGREDIENTS
| 1 |
|
200 gram pac dried egg noodles |
| 3 |
tb |
Groundnut oil |
| 1 |
sm |
Onion; finely chopped |
| 1 |
|
Cm; ( 1/2inch) piece |
|
|
; fresh root ginger, |
|
|
; peeled and finely |
|
|
; chopped |
| 1 |
|
Clove garlic; finely chopped |
| 1 |
tb |
Chinese five spice |
| 1 |
|
200 gram pac frozen raw tiger prawns; defrosted and |
|
|
; peeled |
| 175 |
g |
Frozen sweetcorn and vegetable medley; defrosted (6oz) |
| 1 |
tb |
Dark soy sauce; (1 to 2) |
| 1 |
|
Vegetable stock cube; made up with 75ml |
|
|
; (3fl oz) water |
INSTRUCTIONS
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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