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Prawn & asparagus noodle stir-fry

  • 0:15 Prep
  • 0:05 Cook
  • 4 Servings


  • 250g Pandaroo Rice Stick Noodles
  • 1 tablespoon peanut oil
  • 500g peeled green prawns
  • 1 red capsicum, halved, deseeded, cut into thin strips
  • 1 brown onion, halved, cut into wedges
  • 1 bunch asparagus, woody ends trimmed, cut into 5cm lengths
  • 1 tablespoon grated fresh ginger
  • 60ml (1/4 cup) hoisin sauce
  • 60ml (1/4 cup) sweet chilli sauce
  • 2 tablespoons rice wine vinegar
  • 2 teaspoons brown sugar
  • 3 shallots, ends trimmed, thinly sliced diagonally


  • 1
    Place the noodles in a heatproof bowl. Cover with boiling water. Set aside for 5 minutes or until just tender. Drain.
  • 2
    Meanwhile, heat the oil in a wok over high heat until just smoking. Add the prawns and stir-fry for 3-4 minutes or until the prawns curl and change colour. Transfer to a plate. Add the capsicum, onion, asparagus and ginger to the wok and stir-fry for 1-2 minutes or until the onion softens slightly.
  • 3
    Whisk together the hoisin sauce, sweet chilli sauce, vinegar and sugar in a jug.
  • 4
    Add the noodles, prawns and hoisin sauce mixture to the wok and stir-fry for 1-2 minutes or until heated through. Divide among serving bowls. Sprinkle with shallot to serve.

Source: taste.com.au


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