Prawn Stir Fry with Noodles is a quick, easy, and healthy dish and ready in just 20 minutes. It's also very versatile and you can easily swap many of the ingredients according to your taste and to use up leftovers.
Cook the noodles as per the packet instructions, then drain and set to one side. Heat half the oil in a large wok or frying pan and stir fry the chilli, garlic and ginger for 1 minute. Add the prawns and stir fry until they turn pink. Remove from the pan and set to one side.
400 g rice noodles, 2 tablespoon sesame oil, 1 red chilli, 2 garlic cloves, 30 g root ginger, 400 g prawns
Heat the remaining oil and fry the broccoli, courgette and pak choi for about 5 minutes or until it starts to soften.
250 g broccoli, 2 courgette, 2 pak choi
Mix the rice wine vinegar together with the soy sauce and honey and add to the pan together with the carrots.
Return the prawns to the pan together with the noodles. Toss it all together for a few minutes until it is re-heated. Sprinkle the cashew nuts over the top and serve immediately.
100 g cashew nuts
Notes
Tips
Use any types of vegetables in a stir fry, except for root vegetables. The exception to this is carrots, as you can eat them raw anyway.
Pak Choi is a vegetable commonly used in stir fry's. It's a chinese cabbage and is also called Bok choy or pok choi. You can use all of a pak choi, the stalk and leaves. Roughly chop the leaves into wider strips and the stalks into slightly smaller pieces.
When it comes to noodles, there are many different types of Asian noodles so choose whichever you like.
For the prawns, I like to use large cooked and peeled prawns in stir frys. As they are already cooked, they only need heating through. Large prawns have a meatier texture and don't shrivel up like the much smaller prawns or shrimp do. I've also found smaller prawns generally have a higher water content and this is not great in a stir fry.
The best way to defrost prawns is overnight in the fridge. Alternatively, defrost them in a bowl of cold water for about 30 minutes. Defrosting in cold water means they are not sitting at room temperature so is safe.
To Reheat
You can reheat a stir fry, just once. Make sure it is piping hot all the way through. Leftover stir fry makes a great lunch the next day and can also be eaten cold. It will keep in the fridge for 2 - 3 days.