preparation time: 25 minutes
cooking time:10 minutes
1 lime, finely grated zest and juice 3 tbsp light soy sauce2 tsp sunflower oil5cm ginger, peeled and grated1 tbsp honey2 tsp sesame seeds2 tsp vegetable oil240g (4 sheets) dried egg noodles2 carrots, cut in thin strips6 spring onions, sliced150g bag mange tout, halved2 tbsp chopped coriander, to garnish2 x 140g packs The Co-operative raw king prawnslime wedges to serve
Mix together the lime zest and juice, soy sauce, sunflower oil, ginger and honey. Add the prawns and set aside to marinate for 15 minutes. Alternatively cover, chill and leave for up to 24 hours.Dry-fry the sesame seeds in a large wok or frying pan for a minute or so until golden, remove from the heat and set aside.Cook the noodles according to the packet instructions. Drain.Heat the oil in the wok or frying pan. Add the carrots, spring onions and mange tout and stir-fry for 2 minutes before adding the prawns and marinade. Continue cooking for 2–3 minutes until the prawns have turned pink. Toss the noodles into the pan and cook for 30 seconds until hot.Garnish with the coriander and sprinkle with the sesame seeds.Serve with lime wedges.
If you can’t get raw prawns, use cooked instead, marinating as above then adding them with the noodles and cooking until hot.
Back to all recipes
Copyright © Co-operative Group Limited. All rights reserved.