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Prawn & noodle stir-fry

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


  • 1 bunch shallots, ends trimmed
  • 440g pkt shelf-fresh hokkien noodles
  • 1 1/2 tablespoons peanut oil
  • 500g medium green prawns, peeled, deveined
  • 1 stem lemon grass, pale section only, finely chopped
  • 125ml (1/2 cup) honey and soy marinade


  • 1
    Cut three-quarters of the shallots into 3cm lengths. Finely shred remaining shallots. Place the noodles in a large bowl and cover with boiling water. Set aside for 2 minutes to soak. Drain.
  • 2
    Heat half the oil in a wok or a large frying pan over high heat. Add the prawns and stir-fry for 2-3 minutes or until cooked through. Transfer to a bowl.
  • 3
    Heat the remaining oil in the wok over high heat. Stir-fry the shallot pieces for 1 minute. Add the prawns, lemon grass, noodles and marinade. Stir-fry for 1 minute or until well combined and heated through. Divide among serving bowls and top with the shredded shallot.

Source: taste.com.au


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