Spicy prawn noodles with salad onions & chives
Prep
5 mins
Cook
5 mins
Servings
2
Difficulty
Easy
This spicy prawn noodle dish has become my go to weeknight dinner because it comes together in just ten minutes flat. The lentil protein noodles are a game changer, packed with fiber and plant based protein that keeps you satisfied way longer than regular pasta. I love how the chiu chow chilli oil brings real heat and depth without being overwhelming, while the fresh salad onions and chives add this lovely bright crunch at the end. You probably have most of these ingredients in your pantry already, which means zero stress and maximum flavor on even the busiest evenings.
Ella x
Ingredients
- 3 tbsplight soy sauce
- 2 tbspchinese rice vinegar
- 2 tsplee kum kee chiu chow chilli oil( chilli oil (such as Lee Kum Kee Chiu Chow Chilli Oil), or to taste)
- 1 tsptoasted sesame oil
- 1 tbspvegetable oil(vegetable or sunflower oil)
- 2 clove/sgarlic cloves(garlic, thinly sliced)
- 2 cmginger(peeled and cut into matchsticks)
- 5salad onion( salad onions, cut into 2.5cm lengths)
- 150 gramsduchy organic cooked king prawns
- 275 gramslentil protein noodles(pack Lentil Noodles)
- 20 gramschives(finely sliced)
Detail level
Instructions
- 1
In a small bowl, combine the soy, rice vinegar, chilli oil and sesame oil. Set aside.
- 2
Heat the vegetable or sunflower oil in a wok or large frying pan over a high heat. Add the garlic, ginger and salad onions. Stir fry for 1 minute, until fragrant, then add the prawns and noodles and stir fry for 2-3 minutes more, until piping hot throughout.
- 3
Pour in the soy and vinegar mixture. Cook for another minute, then remove from the heat, stir in the chives and serve immediately.
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