This is another one of those fantastic speedy storecupboard suppers that takes less time from start to finish than it would to pop to the chinese to pick up a gloopy, salty and MSG-filled take-away. Added to which, this is lovely, fresh and delicious! This might look like a long list of ingredients, but if you are a regular stir fry fan, you should have many of them to hand. If not, improvise!
Serves 2 | 20 mins start to finish
- 250g raw prawns
- 1 egg white
- 1 tsp cornflour
- 1 tsp sesame oil
- salt and pepper
- 2 tbsp groundnut oil
- 8-10 small chestnut mushrooms, cleaned and sliced
- 8-10 baby corn cut in half lengthways
- 100g frozen peas
- 1/2 small onion, finely sliced
- 1 inch piece root ginger peeled and chopped
- 1 clove garlic finely chopped
- 1 tbsp Shaoxing rice wine
- 1/4 tsp sugar
- 1 tsp sesame oil
- 2 spring onions, finely sliced to garnish
- One packet (two sachets) of ready to cook noodles – Lidl do a great curry or chilli flavoured version that works well
- Start by whisking the egg white with a fork, mixing in the cornflour, salt and pepper and sesame oil and adding the prawns. Mix well and then leave to sit in the fridge for 10 mins while you prepare the other ingredients.
- Heat the wok until hot and add 1 tbsp of groundnut oil. When it’s hot, remove the wok from the heat and add the prawns, stirring vigorously to stop them from sticking. When they turn white, after about 2 mins, drain them and set aside.
- Reheat the wok and add 1 tbsp groundnut oil. When it’s hot and slightly smoking, add the ginger, garlic and onion and stir fry for 2 mins. Add the mushrooms, peas, prawns and baby corn along with the rice wine, salt, pepper and sugar and stir fry for a further 2 mins.
- Add the sesame oil and break the two sachets of noodles up into the wok, stirring carefully to make sure they’re heated through.
- Serve up with a sprinkle of spring onions on top and enjoy!