Sichuan Prawn and Noodle Stir-Fry

Preparing time: 20 minutes
Cooking time: 10 minutes
Serves 4

Ingredients

600g thin fresh rice noodles

1/3 cup (80ml) peanut oil

20 raw medium prawns, peeled and deveined, with tails intact

1 tbsp Chinese rice wine

1 cm x 2 cm pc fresh ginger, peeled and thinky shredded

2 cloves garlic, crushed

1-2 small fresh red chillies, seeded and thinly sliced

2 tbsp chilli bean paste

4 spring onions, thinly sliced on the diagonal

1/2 cup (15g) fresh coriander leaves

Method

1. Soak the noodles in boiling water for 5 minutes, then drain and refresh under cold running water.

2. Heat a wok over high heat, then add the oil and swirl to coat. Cook the prawns for 1 minutes, stirring constantly. Add the wine, ginger, garlic and chilli and cook for 1 minute. Add the noodles to the work and stir through gently until mixed together. Add the chilli bean paste and spring onion. Stir over high heat for a further minute. Sprinkle with coriander and serve.

Nutrition per serve:-

Fat 18.5g

Protein 22g

Carbohydrate 35g

Dietary Fibre 2g

Cholesterol 127.5mg

1675kj (400 Cal.)