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Ingredients
- 1 packet dried egg noodles
- 1 tbsp groundnut oil
- 4 cloves Garlic, finely sliced
- 5 cm piece fresh Ginger, cut into long thin strips
- 200g Tiger Prawns
- 4 spring Onions, sliced diagonally
- 2 large red chillies, cut into long thin strips
- 2 tbsp rice wine vinegar
- 1/2 chicken or vegetable stock cube, dissolved in 4 tbsp boiling water, optional
- 1 lime, juice only
- 4 tbsp oyster sauce
- 4 tbsp cashew nuts
- 2 tbsp roughly chopped Coriander
Method
1. Soak the noodles in boiling water for 10 minutes or according to packet instructions. Drain well.2. Heat a large wok over a high heat. As soon as it starts to smoke add the oil, garlic, ginger, prawns, spring onions and chilli and stir-fry for 3-4 minutes.
3. Tip in the noodles, rice wine vinegar and stock, if using, and stir-fry for 2-3 minutes.
4. Finally add the lime juice and oyster sauce and toss together. Scatter over the coriander and cashew nuts and serve.
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