Prawn & Bean Fried Noodles

14 Aug

A quick, versatile and very tasty noodle stir fry using wheat noodles, prawns, green beans and beansprouts with a salty fish flavoured sauce. You could make this a vegetarian dish by using tofu or courgettes in place of the prawns.
Serves 2 Prep 10min Cook 5min

  • 1 tbsp peanut oil
  • 1 tsp sesame oil
  • 1 young white onion or 2 spring onions.
  • 4 cloves garlic sliced
  • 1 thick slice of ginger
  • 1 red hot Thai chilli
  • large handful of green beans mangetout peas, sugar snap peas, runner beans, or yard long beans
  • Large uncooked prawns about 8 per person
  • 1 tbsp oyster sauce
  • 1 tsp soy sauce
  • 1 tbsp fish sauce
  • 2 handfuls of fresh beanspouts
  • handful fresh coriander and / or chinese chives

Cook the noodles for 5-8 minutes, or as directed on the packet, until just softened then drain and set aside. Meanwhile prepare all the ingredients so that they are ready to hand to begin cooking; peel and roughly slice the white onion, peel and slice the garlic, peel and finely mince the ginger, slice the chilli into fine rounds, top and tail the beans and chop into 2cm pieces. Wash and chop the coriander and chives and mix together the 3 liquid ingredients.
Heat the oils in a wok and when smoking hot add the onion, stir quickly, then add the garlic, ginger, and chilli keep stirring. Then add the green beans stir for 30 seconds then add the prawns stir and cook until the prawns turn pink.Add the noodles and sauce and stir to make sure everything is well mixed. Finally mix in the bean sprouts and coriander and serve.

Cooks Note preparing the ingredients in advance should not mean having lots of little bowls and lots of washing up. I prepare the ingredients on a large chopping board, making a little pile of each ingredient, so that it can be just pushed off the board into the wok as needed.


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