Ingredients
Serves 4
- 200g egg noodles
- 200g prawns
- 2 tsp corn flour
- 1 red pepper, chopped
- 1 onion, chopped
- 1 clove garlic, chopped
- 1 piece of ginger
- 1 Pak Choi or cabbage, cut into pieces
- 2 tbsp teriyaki sauce)
- 4 tbsp. water
Sauce
- 2 tbsp teriyaki sauce
- 2 tbsp honey
- ½ tsp chilli flakes
- 1 tsp sesame oil, optional
- 1 Lime, Juice and zest
- 2 tbsp coriander
- Salt & Pepper
Method
Cook the noodles as per pack instruction. Keep aside, warm.
Heat a large saucepan or wok. Have all the ingredients prepared in advance because you do need to stand over this dish. Toss the prawns in corn flour. This will help crisp up the prawns.
Add a little sunflower oil to the wok and then the prawns.
Allow to sear and colour for 30-90 seconds stirring once or twice. Remove the prawns from the wok. Next, add in the red pepper, onion, garlic, ginger, chilli, pack choi. Half of the teriyaki sauce and enough water to create steam. Cover with a lid or a plate.
Allow to cook quickly for a further 2 minutes until the vegetables are softened.
Now, prepare the sauce in a bowl. Combine the rest of the teriyaki sauce, honey, chilli flakes, sesame oil, lime juice and zest. Stir well and pour into the wok, stir to combine.
Add extra water or stock if needed to reach a coating texture on vegetables.
Correct the seasoning of the dish at this stage, bearing in mind that the sauce can tend to be quite salty. Add the prawns back and the cooked noodles to the wok. Toss to coat in all the flavours.
Remove from the heat, divide into dishes and serve immediately. Enjoy while piping hot with a drizzle of lime or chilli oil and coriander if desired.
