CHINESE BROCCOLI IN VIETNAMESE RECIPES

CHINESE PRAWN STIR-FRY | SAINSBURY'S RECIPES

Chinese prawn stir-fry | Sainsbury's Recipes image

20-minute prawn and broccoli stir-fry with fine egg noodles and soy honey dressing

Provided by Sainsbury's

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4

Number Of Ingredients 13

Ingredients

nests fine egg noodles
toasted sesame oil
red chilli, finely chopped
garlic, finely sliced
piece root ginger, peeled and grated
raw jumbo king prawns
long-stemmed broccoli, cut into small pieces
red pepper, deseeded and sliced
sugar snap peas
carrot, sliced into ribbons
spring onions, sliced
soy sauce
honey

Steps:

Cook the noodles according to the instructions on the packet. Drain and set aside.

Meanwhile, heat 1 tbsp sesame oil in a wok or frying pan over a high heat and cook the chilli, garlic, ginger and prawns. Stir frequently for 2-3 minutes until the prawns are pink and cooked through. Transfer to a bowl and keep warm.

Add the remaining sesame oil to the wok, then toss in the broccoli, red pepper, sugar snap peas, carrot and spring onions. Stir-fry for 3 minutes, until slightly tender.

Mix the soy and honey together and drizzle into the wok. Stir well to coat the veg, then add the prawn mixture along with the noodles to the pan. Toss everything together and cook for 2 minutes, until it’s all heated through. Serve immediately.

Nutrition Facts : Calories 252 calories, FatContent 8.3 grams, SaturatedFatContent 1.3 grams, SugarContent 9.1 grams, SodiumContent 2000.0 milligrams salt, CarbohydrateContent 25.4 grams, FiberContent 4.3 grams, ProteinContent 16.8 grams

CHINESE PRAWN STIR-FRY | SAINSBURY'S RECIPES

Chinese prawn stir-fry | Sainsbury's Recipes image

20-minute prawn and broccoli stir-fry with fine egg noodles and soy honey dressing

Provided by Sainsbury's

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4

Number Of Ingredients 13

Ingredients

nests fine egg noodles
toasted sesame oil
red chilli, finely chopped
garlic, finely sliced
piece root ginger, peeled and grated
raw jumbo king prawns
long-stemmed broccoli, cut into small pieces
red pepper, deseeded and sliced
sugar snap peas
carrot, sliced into ribbons
spring onions, sliced
soy sauce
honey

Steps:

Cook the noodles according to the instructions on the packet. Drain and set aside.

Meanwhile, heat 1 tbsp sesame oil in a wok or frying pan over a high heat and cook the chilli, garlic, ginger and prawns. Stir frequently for 2-3 minutes until the prawns are pink and cooked through. Transfer to a bowl and keep warm.

Add the remaining sesame oil to the wok, then toss in the broccoli, red pepper, sugar snap peas, carrot and spring onions. Stir-fry for 3 minutes, until slightly tender.

Mix the soy and honey together and drizzle into the wok. Stir well to coat the veg, then add the prawn mixture along with the noodles to the pan. Toss everything together and cook for 2 minutes, until it’s all heated through. Serve immediately.

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