Garlic chilli prawn noodles
Juicy prawns tossed through soy-glazed noodles with a fried garlic and chilli oil. Faster than ordering in, and better for it.
- Prep
- 5 min
- Cook
- 10 min
- Serves
- 2
- Per serve
- 740 kcal
Ingredients
Method
Boil the kettle and pour it into a large pot to come back to the boil. Mix the soy sauce, oyster sauce, sugar and sesame oil in a small bowl and set aside.
Cook the noodles according to the packet, usually 3 to 4 minutes. Drain, reserving a few tablespoons of the cooking water.
While the noodles cook, heat the oil in a wok or large frying pan over medium heat. Add the garlic and chilli and fry, stirring, until the garlic is pale gold. Don't let it go brown or it turns bitter.
Turn the heat to high, add the prawns and stir-fry until they curl and turn pink all over.
Add the noodles, the sauce and a splash of the reserved water. Toss everything together for a minute until the noodles are glossy and coated.
Take off the heat, toss through most of the spring onion, then serve topped with the rest and the sesame seeds.
Tips
- Pat the prawns dry with paper towel before cooking so they sear instead of steaming.
- For a gluten-free version, use rice noodles and tamari instead of soy sauce, and check your oyster sauce.
