Soy, ginger and garlic prawns with cashews and noodles from RoastPotato
Serves
2
Ingredients
1 sachet Pureety soy, garlic and ginger marinade
A handful of cooked, peeled prawns
½ teaspoon fennel seeds
1 tablespoon rapeseed oil
1 celery stick, chopped
1 red onion, sliced
½ red pepper, chopped
5 baby sweetcorn, sliced
1 tablespoon chilli dipping sauce
1 pack of straight to wok flat noodles
1 tablespoon coriander, chopped
1 egg, beaten
Handful of cashew nuts, toasted and slightly crushed
Preparation
Pour the marinade over the prawns and leave while you prep the veg.
Slice the celery and pepper into diagonal pieces, the red onion into half-moons and the sweetcorn into small rounds.
Cooking Method
In a dry pan, toast the fennel seeds for 1 minute or until they start to pop. Add oil and fry the celery and onion for 1 minute.
Add the pepper and sweetcorn and fry for another minute or two until tender.
Chuck in the prawns, noodles and chilli sauce and continue to stir until the noodles are ready. You may need to add just a splash of hot water to loosen everything up a bit.
Add the egg and coriander and stir continuously for 45 seconds so the egg never sets – it will pick up the stray liquids and make a silky sauce. Serve immediately, topped with toasted cashews.
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