This easy weeknight dinner is super-quick and easy. With Marion’s Kitchen San Choy Bow kit, you can have it ready to serve in just 20 minutes!
1 x Marion’s Kitchen San Choy Bow , which includes:
– VERMICELLI NOODLES
– SAN CHOY BOW SAUCE
– WATER CHESTNUTS
– CRUSHED PEANUTS
2 tbsp vegetable or canola oil
2 garlic cloves, finely chopped
1 long red chilli, finely sliced
600g (about 1.3 lb) peeled and deveined prawns
2 bunches bok choy, quartered lengthways
2 spring onions (scallions), ends trimmed, cut into 3cm (1 inch) strips
- Place the VERMICELLI NOODLES in a heatproof bowl and cover with boiling water. Leave to soak for 3 minutes until soft. Drain noodles and rinse with cold water. Cut into short strips using scissors or a knife. Set aside for later.
- Heat oil in a wok or frying pan over high heat. Add garlic and chilli and stir-fry for a minute. Add prawns and stir-fry for 2 minutes until almost cooked. Add bok choy and my SAN CHOY BOW SAUCE and stir-fry for another minute.
- Open up those crunchy Water Chestnuts, drain away the liquid and pop them into the pan along with your softened vermicelli noodles. Toss to combine, then remove from heat.
- Sprinkle your stir-fry with the CRUSHED PEANUTS and sliced spring onion and serve.
