Get dinner served in 15 minutes flat with this winner weeknight stir-fried noodle dish. It’s full of green vegetables as well for added crunch and minimal guilt. What’s not to love?
Thai Pepper Garlic Prawn Noodles
300g (10 oz) shelled and deveined prawns
1 cup Thai Pepper Steak Marinade (find the recipe here )
2 tbsp vegetable oil
3 finely chopped garlic cloves
300g (10 oz) small broccoli florets
100g (3.5 oz) snow peas
4 baby pak choy, sliced in half
400g (14 oz) cooked hokkien noodles (or any other noodles you prefer)
¼ cup finely sliced spring onion (scallions)
- Combine the prawns with ¼ cup of the Thai Pepper Marinade.
- Heat the vegetable oil in a large wok or frying pan over high heat. Add the garlic and stir-fry for 30 seconds. Add the prawns and stir-fry for another 30 seconds. Add the broccoli, snow peas and ¼ cup of water. Stir-fry for another 2-3 minutes. Toss through the pak choy. Then add the noodles and the remaining marinade. Stir-fry until well combined. Remove from heat and toss through the spring onion.
- Serve warm.
