• 1 pack of large peeled and cooked prawns 200g
  • 1 pack of small peeled and cooked coldwater prawns 175g
  • I pack of stir fry veg with beansprouts, carrots, onion, cabbage
  • 1 small courgette
  • 1 red pepper
  • 4 medium sized mushrooms
  • Ginger
  • Garlic - 1 clove
  • 1 pack of noodles
  • I pack of sweet and sour stir fry sauce
  • I pack of sweet and sour stir fry sauce
  • 1-3 tablespoons sesame oil

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This is an easy mid-week dinner for 4, especially as I buy a bag of ‘ready to go’ stir fry and the sauce from the supermarket, along with the cooked prawns too! So really minimal amount of chopping and you can add or take away other ingredients to suit your taste. For me the ginger and garlic do enhance the meal. Buy noodles that take only 4 mins so super speedy supper.
Chop any veg that needs chopping.
Rinse all the prawns in a sieve and set aside.
Get a large pan of water on the stove on a medium heat.
I pull out all the onion from inside the bag of stir fry veg and begin by cooking them in the wok with 1 tablespoon of sesame oil. Cook this on a medium to high heat for approx. 2 mins, stirring. Then add the courgette, and cook for a minute or 2 and then the red pepper and the mushrooms. Because I have a smallish wok, I pour this into a bowl, add a little more oil to the wok and then cook the remaining contents of the stir fry bag – 2 mins approx. Then I pour all the veg that I cooked before back into the wok, stirring to ensure it heats through. The water should be boiling – add the amount of noodles you need and cook according to the packet instructions. 2 minutes before the noodles are cooked, tip the prawns into the wok, mixing carefully and add the sauce. Make sure that the prawns are not cooked for too long (you don’t want them rubbery) so they are nice and hot.
Drain your noodles and serve.