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.