Prawn and Chilli Glass Noodles with stir fry Vegetables #Recipe

Emma Shawcross
8th October 2018

This is a low-carb dish which makes it even more fab. Woon-Sen or mung bean noodle, often called glass noodles are full of protein not carbs. This dish is full of flavour and makes a quick and easy meal.

Soak the noodles in tepid/warm water for 10 minutes or until softened.

Heat the oil in a wok or large frying pan over high heat.

Add the garlic, ginger onion and chilli and stir-fry for 30 seconds. Add fish sauce

Add vegetables add the oyster sauce, pepper.

Stir-fry for another 5 minutes.

Add uncooked prawns, they are cooked when they go pink

Add the softened noodles and stir-fry until well combined. Finally add Spring onion and stir-fry for another minute until piping, hot remove from heat

Serve.

To finish put chopped peanuts and chopped spring onions on top if you wish

Enjoy!

Recipe Info

Serves

4

Ingredients

200g dried glass or cellophane noodles (Rice noodles can be used (all of these are gluten free))
Sesame seed oil
2 garlic cloves, crushed
Thumbnail of ginger grated
1 red onion, sliced
1 long red chili, sliced (I leave the seeds but you can take them out if you wish)
170g peeled and de-veined prawns fresh uncooked
Stir-fry mix or Beansprouts
Chopped Carrot
Chopped mix peppers
Green cabbage
Broccoli florets
Lime juice
Pinch of sugar
4 spring onions chopped
Soy sauces 5 tbsp.
Fish sauce 3 tbsp.
Oyster sauce 2 tbls
Pepper

Equipment

Wok
large bowl
Knife