Name: Sweet chilli prawns and vegetable stir-fry
Yield: 1
Ingredients: 100g Hokkien noodles; 36.80 gm oil; 100g fresh prawns, shelled, de-veined; 2 spring onions, sliced into bite-sized pieces; 50g snow peas, chopped into bite-sized pieces; 1/2 red capsicum, sliced thinly; 2 garlic cloves, crushed; 66.00 gm sweet chilli sauce; 5.30 gm lemon juice

Sweet chilli prawns and vegetable stir-fry

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Note: Recipe not tested by taste.com.au team.

Ingredients:

100g Hokkien noodles
36.80 gm oil
100g fresh prawns, shelled, de-veined
2 spring onions, sliced into bite-sized pieces
50g snow peas, chopped into bite-sized pieces
1/2 red capsicum, sliced thinly
66.00 gm sweet chilli sauce
5.30 gm lemon juice

Instructions:

Place the Hokkien noodles in a heatproof bowl and pour boiling water over them. Let them sit for 5 minutes.
In a wok, heat 1 tablespoon of oil until sizzling. Cook prawns until they turn a beautiful pink color, then transfer them out of the wok.
Heat the remaining oil in the wok, then add the vegetables and cook for 5 minutes. If the vegetables start to burn, simply add a tablespoon of water. Finish by stirring in the sweet chili sauce and lemon juice.
Add the prawns back to the wok along with the Hokkien noodles. Toss everything together until the noodles and prawns are heated through and well combined with the vegetables. Serve immediately while hot.

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