Prawn Asparagus Noodle Stir Fry Recipes

Steps:

• Place the noodles in a heatproof bowl.
• Cover with boiling water.
• Set aside for 5 mins or until just tender.
• Drain.
• Meanwhile, heat the oil in a wok over high heat until just smoking.
• Add the prawns and stir-fry for 3-4 mins or until prawns curl and change colour.
• Transfer to a plate.
• Add the capsicum, onion, asparagus and ginger to the wok and stir-fry for 1-2 mins or until the onion softens slightly.
• Whisk together the hoisin sauce, sweet chili sauce, vinegar and sugar in a jug.
• Add the noodles, prawns and hoisin sauce mixture to the wok and stir-fry for 1/2 mins or until heated through.
• Divide among serving bowls.
• Sprinkle with shallot to serve.

Steps:

• Pour boiling water over the rice noodles in a large heatproof bowl and leave for 3-5 mins to soften. Meanwhile, in a large wok or frying pan, heat the oil, add the leek and stir-fry over a high heat until starting to soften. Add the green beans and beansprouts, then cook for another 3 mins. Add the garlic and prawns, and cook until the prawns are starting to turn pink. Splash in the soy sauce and heat until everything is cooked through.
• Tip the contents of the wok onto a large serving dish, drain the rice noodles, add to the serving dish, then toss everything together. Top with the toasted sesame seeds and pickled ginger to serve.

Steps:

• Soak the rice noodles in warm water for 5 mins until softened but still al dente. Drain and set aside.
• In a small bowl, mix together the soy, oyster sauce and curry powder.
• In a large wok, add half the oil and fry the garlic, chilli and ginger until golden, about 2 mins. Add the remaining oil, onion, pepper, spring onions, prawns and noodles and stir-fry for a few mins. Push everything to one side, add the egg and scramble. Add the soy sauce mixture, toss again for a few more mins, then remove from the heat. Sprinkle over the coriander leaves before serving.

Steps:

• In a wok, heat oil.
• Add shrimp and stir-fry until shrimp are pink. Remove shrimp and set aside.
• Add garlic and stir-fry until just beginning to color.
• add chili paste, stir-fry 30 seconds.
• Add asparagus. Stir-fry 3 minutes then put on lid and cook for 4-5 minutes or until asparagus is crisp-tender. Stir occasionally to keep asparagus from burning.
• Add water chestnuts and cover until heated through.
• Whisk together soy sauce, ginger and sugar.
• Return shrimp to wok and add soy sauce mixture. Heat through.
• Add cornstarch mixture to wok, stirring constantly.
• Add water while stirring until sauce is a satisfactory consistency.
• Add cooked pasta and mix thoroughly.
• Enjoy!