Prawn Fried Noodles
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- Recipe Tags: Dark Maple Syrup
Serving
Serves 4Timings
Prep: 20 min Cook time: 10
INGREDIENTS
Ingredients:
- 2 cloves garlic, finely chopped
- 1 red chilli, deseeded & finely chopped
- 1 tbsp grated ginger
- 100g silken tofu, cubed
- 1 bunch tenderstem broccoli, cut into 3cm lengths
- 400g prawns, peeled, cleaned & halved lengthways
- 1 egg
- Juice of ½ lemon
- 100g bean sprouts
- 4 spring onions, finely chopped
- 3 sprigs coriander, leaves picked
- Lemon wedges, to serve
- 2 tbsp vegetable oil
- 175g Sen Lek noodles (medium-width dried rice noodles), soaked for 20 minutes & drained
- 2 tbsp St. Lawrence Gold Dark Maple Syrup
- 2 tbsp light soy sauce
- 2 tbsp skinless peanuts, roasted & crushed
- ¼ tsp ground chilli
Directions
Heat half the oil in a wok. Top with the granola.
Fry the tofu until golden.
Add the garlic, chilli and ginger and cook for 30 seconds until fragrant.
Mix the maple syrup and soy sauce together. Add to the wok and reduce until sticky.
Toss the tofu through the sauce. Remove and set aside.
Heat the remaining oil. Add the prawns and broccoli. Stir-fry for 2 minutes.
Crack in the egg and stir quickly.Add the soaked noodles and stir well.
Toss in half the bean sprouts and spring onions. Stir-fry for 2 minutes.
Add the tofu and sauce. Stir-fry for 1 more minute until the noodles are cooked through.
Serve with the remaining bean sprouts, spring onions, coriander, crushed peanuts and lemon wedges.
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