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Vegetable Stir Fry With Prawns

A quick prawn and vegetable stir fry with noodles, flavored with ginger, garlic, soy sauce, and sesame oil.

HealthyQuickSeafoodNoodlesPrawnsStir Fry

Estimated Nutrition

Per Serving Total
Calories 455.1 kcals 1820.5 kcals
Carbohydrates 35.5 grams 142.1 grams
Fat 27.6 grams 110.4 grams
Protein 17.1 grams 68.2 grams
Cook Time
10 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
45
ml
Light Soy Sauce
45
ml
Rice Vinegar
45
ml
Mirin
alternative to rice vinegar
GrainsCereals
250
g
Noodles
wok-ready
NutsSeeds
2
cloves
Garlic
peeled and finely chopped
1
handful
Coriander
fresh leaves chopped for serving
OilsFats
30
ml
Groundnut Oil
45
ml
Sesame Oil
Seafood
150
g
King Prawns
raw, heads and shells removed, de-veined
Vegetables
2.5
cm
Ginger
peeled and grated
2
piece
Carrots
peeled and julienned
150
g
Broccoli
florets
150
g
Chinese Cabbage
shredded
2
heads
Bok Choi
cut in half
80
g
Beansprouts

Steps

  • Heat groundnut oil in a wok over high heat until smoking.
  • Add garlic, ginger, and prawns then stir fry for one minute.
  • Add carrots, broccoli, and Chinese cabbage and stir fry for 2 to 3 minutes until wilted.
  • Add bok choi, beansprouts, and noodles then stir fry for another minute.
  • Mix sesame oil, soy sauce, and rice vinegar in a bowl.
  • Add liquid mixture to the wok and stir fry for 1 to 2 minutes until liquid evaporates.
  • Sprinkle with coriander leaves and serve immediately.