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Method
Step 1
Combine the prawns, lemongrass and half the oil in a medium bowl. Set aside for 15 mins to develop the flavours.
Step 2
Heat the remaining oil in a wok or large frying pan over high heat. Add the prawn mixture and stir-fry for 3-4 mins or until the prawns curl and change colour. Add the spring onion, carrot and pak choy and stir-fry for 2 mins or until just tender.
Step 3
Add the bean sprouts, oyster sauce, soy sauce and rice wine to the wok or pan. Stir-fry for 1-2 mins or until heated through. Add the coriander and toss to combine.
Step 4
Meanwhile, prepare the noodles following packet directions. Drain well.
Step 5
Divide the noodles and prawn mixture among serving bowls.
Prep time15 mins15 minutes, + 15 mins marinating time \r\n\r\n
+ 15 mins marinating time \r\n\r\n
Ingredients
750g raw prawns, peeled leaving tails intact, deveined
1 lemongrass stem, finely chopped, or 1 tbs lemongrass paste
1 tbs peanut oil
4 spring onions, thinly sliced
1 carrot, peeled, thinly sliced
1 bunch baby pak choy, cut into wedges
1 cup bean sprouts
1/3 cup (80ml) oyster sauce
1 tbs light soy sauce
1 tbs Chinese rice wine
1/2 cup coriander leaves
200g thick rice noodles
Description
After a fresh twist on your classic stir-fry? This tasty lemongrass prawn and noodle stir-fry will be a hit at the dinner table.
Method
Step 1
Combine the prawns, lemongrass and half the oil in a medium bowl. Set aside for 15 mins to develop the flavours.
Step 2
Heat the remaining oil in a wok or large frying pan over high heat. Add the prawn mixture and stir-fry for 3-4 mins or until the prawns curl and change colour. Add the spring onion, carrot and pak choy and stir-fry for 2 mins or until just tender.
Step 3
Add the bean sprouts, oyster sauce, soy sauce and rice wine to the wok or pan. Stir-fry for 1-2 mins or until heated through. Add the coriander and toss to combine.
Step 4
Meanwhile, prepare the noodles following packet directions. Drain well.
Step 5
Divide the noodles and prawn mixture among serving bowls.
