Szechuan prawn noodles

Prawns are low in fat and low in calories and are super healthy. They are a fabulous freezer staple that with a few other ingredients can make a simple and quick dinner.

This recipe for Szechuan prawn noodles is a great Chinese style mid week winner of a dish.

Serves 1 

INGREDIENTS 

  • Groundnut oil
  • 1/4 teaspoon ground Szechuan peppercorns
  • 1 crushed garlic clove
  • 1 teaspoon of fresh grated ginger
  • 1 small red chilli, seeded and diced
  • 1 pak choi, shredded
  • 4 spring onions, trimmed and sliced
  • 100g raw peeled king prawns
  • 100g fine egg noodles, cooked
  • 2 teaspoons soy sauce
  • 1 teaspoon rice vinegar

    •  

    Heat 1 tsp oil in a wok and add the ground szechuan pepper, garlic, ginger, and chilli. Stir-fry for a few minutes until fragrant.

    Add the pak choi, 3 of the spring onions and the prawns and cook for 2-3 minutes until the prawns are pink.

    Add the noodles and toss to reheat. Add the soy sauce and vinegar and cook for a minute until the prawns are completely cooked through, and the noodles are hot. Sprinkle with the remaining spring onion to serve.

     

    Recipe and picture from Olive Magazine.

    Tags: Prawns
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