Sweet and spicy with lots of crunch, this dish packs a punch!
Ingredients
- 200 g pkt Obento Udon Noodles or gluten-free noodles
- 2 tsp olive oil
- 500 g green prawns, peeled and deveined, tails intact
- 1 clove garlic, crushed
- ¼ tsp chilli flakes
- ½ small red capsicum, cut into short, thin strips
- 50 g baby corn, halved length ways
- 50 g snow peas, trimmed
- 50 g baby spinach leaves
- 1 Tbsp honey
- 2 tsp salt-reduced soy sauce or gluten-free soy sauce
- 30 g unsalted roasted cashews, roughly chopped, to serve
How to Make It
- Put noodles in a heatproof bowl and cover with boiling water. Set aside for 2 minutes to soften. Drain well and set aside.
- Heat half the oil in a large non-stick wok over a medium-high heat. Add prawns, garlic and chilli flakes. Stir-fry for 2 minutes or until prawns are just cooked through. Remove from wok and set aside.
- Heat remaining oil in the wok over a medium-high heat. Add capsicum, baby corn and snow peas. Stir-fry for 2 minutes. Add noodles and cook for 1 minute, tossing to combine. Return prawns to the wok. Add spinach, honey and soy sauce and stir-fry for 1-2 minutes or until prawns are heated through and spinach starts to wilt.
- Divide stir-fry between serving bowls. Sprinkle with cashews. Serve.