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Prawn Asparagus & Noodle Stir Fry

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This recipe was cooked in less than 15 minutes and I have to say it was one of my tastiest stir fry recipes to date. Oh, I should also mention how easy the pan was to clean afterwards.

Serves 4


5/6 cloves garlic - crushed

1 tablespoons grated ginger

1-2 red chillies - sliced

200g fresh asparagus - washed, woody ends removed and chopped into 5 cm pieces

330g raw tiger prawns

6 spring onions - finely chopped

4 nests dry noodles cooked according to packet instructions

2 teaspoons sesame seeds to finish - optional

Sauce - mix together in a bowl

4 tablespoons soy sauce

2 tablespoons shaoxing rice wine

2 tablespoons honey

1 tablespoons sesame oil


Sauté the garlic and ginger for 1 minute in flavourless oil. Add the asparagus and chilli, season and cook for 2 minutes. Pour in the sauce and continue to cook the asparagus on a low heat for 2 minutes. Turn up the heat and add the prawns. When the prawns are cooked toss in the noodles and spring onion. Sprinkle with optional sesame seeds.

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