- 0:15 Prep
- 0:05 Cook
- 4 Servings
- Capable cooks
Fast, easy, healthy and full of mouth-watering flavour, this dish is the whole package.
Ingredients
- 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
Method
- Step 1Place the noodles in a heatproof bowl. Cover with boiling water. Set aside for 5 minutes or until just tender. Drain.
- Step 2Meanwhile, 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.
- Step 3Whisk together the hoisin sauce, sweet chilli sauce, vinegar and sugar in a jug.
- Step 4Add 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.
- Low fat
- Low kilojoule
Nutrition
1905 kj
Energy
6.5g
Fat Total
1g
Saturated Fat
4g
Fibre
29g
Protein
69g
Carbs (total)
All nutrition values are per serve
- Author: Michelle Southan
- Image credit: John Paul Urizar
- Publication: Australian Good Taste
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