Lemongrass prawn and noodle stir-fry

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.

Lemongrass prawn and noodle stir-fry

Serves

4

Prep

15m

Note: + 15 mins marinating time

Cooking

10m

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

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. 

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.