Sweet and Sour Noodles

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Serves 4 (approx 352 calories per portion)

10 mins prep time and 10 mins cook time.

Taken from Practical Cooking – Wok and stir fry published by Parragon in 2002. Its a book we use regularly.

3 tbsp fish sauce

2 tbsp distilled white vinegar

2 tbsp caster or palm sugar

2 tbsp tomato puree

2 tbsp sunflower oil (we use a small amount of coconut oil instead)

3 crushed garlic cloves

350g rice noodles soaked in boiling water for 5 minutes

8 sliced spring onions

175g grated carrot

150g beansprouts

2 eggs – beaten

225g peeled King Prawns

50g chopped peanuts (unsalted)

1tsp chilli flakes to garnish

  1. Mix together fish sauce, vinegar, sugar and tomato puree
  2. Heat the oil in the wok
  3. Add the garlic to wok and stir fry for 30 secs
  4. Drain noodles thoroughly, add to Wok along with the fish sauce mix and mix well to combine
  5. Add spring onions, carrot and beansprouts and stir fry for 2-3 mins
  6.  Move the stir fry mix to one side of wok and add beaten egg to empty side of wok, cook until egg sets  (we find cooking the egg in a separate pan worked better for us then add it to the wok)
  7. Add the prawns and peanuts and mix it all well
  8. Serve up and garnish with chilli flakes and serve hot

 

 

 

 

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