Spicy Tiger Prawn Stir Fry

Ingredients

• 1 tbsp sesame oil
• 60g red onion, peeled and sliced
• 100g chinese cabbage, shredded
• 1 lime, juiced
• 1 med red chilli, de-seeded and finely chopped
• 1 garlic clove, crushed
• 1 tsp ginger, grated
• 4 spring onions, sliced
• 200g tiger prawns, cooked and peeled
• 1 tbsp light soy sauce
• 1 tbsp sweet chilli sauce
• 10 tsp chinese rice wine
• 2 x 65g blocks egg noodles
• ½ red pepper, sliced
• ½ yellow pepper, sliced

Method

1. Bring a pan of water to the boil; add the noodles and return to boil then simmer for 3-4 minutes.
2. Drain and return to pan, drizzle with ½ tsp sesame oil and shake to coat. Set aside.
3. Heat a wok (or large pan) over a hot heat; add remaining sesame oil; once smoking, add the chillies, garlic, and ginger. Stir fry for half a minute.
4. Next add the red onion, spring onions and prawns. Stir fry for 3-4 minutes (until prawns turn deliciously browned around the edges)
5. Add the Chinese cabbage (leaf), lime juice, soy sauce, sweet chilli sauce, pre-cooked noodles and rice wine. Stir fry for a further 3-4 minutes or until noodles are heated through.
6. Serve immediately

Substitute bean sprouts if Chinese leaf is not available
Substitute dry sherry if rice wine is not available