Name: Prawn combination noodles
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 200 gram packet dried egg noodles; 2 teaspoon vegetable or olive oil; 2 eggs, lightly whisked; 4 green onions, thinly sliced diagonally, plus extra to serve; 1 red capsicum, thinly sliced; 5 piece fresh ginger, finely grated; 100 gram bean sprouts; 400 gram frozen small cooked peeled prawns, thawed; 2 tablespoon light soy sauce

Ingredients

200 gram packet dried egg noodles

2 teaspoon vegetable or olive oil

2 eggs, lightly whisked

4 green onions, thinly sliced diagonally, plus extra to serve

1 red capsicum, thinly sliced

5 piece fresh ginger, finely grated

100 gram bean sprouts

400 gram frozen small cooked peeled prawns, thawed

2 tablespoon light soy sauce

Method

1.Soak noodles in boiling water in a heatproof bowl for 5 minutes. Stir to separate. Drain.

2.Meanwhile, heat half the oil in a wok or large frying pan over moderate heat. Add egg and tilt to cover base. Cook for 1 minute or until set underneath. Turn; cook for 1 minute. Transfer to a chopping board. Roll up to form a log. Slice thinly. Wipe wok clean.

3.Heat remaining oil in same wok over moderate heat. Add onion, capsicum and ginger; stir-fry for 3 minutes or until capsicum softens. Add bean sprouts; stir-fry for 1 minute. Season. Add noodles, prawns and soy sauce; stir-fry for 3 minutes or until heated. Divide among serving bowls. Serve topped with egg and extra green onion.

Use 2 x 200g cans drained, cooked prawns instead of frozen. You can use green capsicum instead of red.
Note

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Ingredients

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