TOTAL TIME: 30 mins
3 nests (about 190g) dried fine egg noodles
2 tsp toasted sesame oil
200g pack Tenderstem broccoli spears, trimmed
½ tbsp sunflower oil
15g fresh root ginger, cut into matchsticks
½ pointed spring cabbage, shredded (about 250g)
1 tbsp reduced-salt soy sauce
1 tsp honey
1 lime, juice
4 salad onions, sliced
220g pack Waitrose & Partners Extra Large King Prawns
2 tbsp roasted cashews, roughly chopped
1. Bring a pan of water to the boil. Add the noodles, simmer for 3 minutes, then drain in a sieve and rinse under the cold tap. Toss with 1 tsp sesame oil in a bowl and set aside.
2. Set a large wok over a medium-high heat. Cut the broccoli into bite-sized spears and add to the pan with the sunflower oil, ½ the ginger and 4 tbsp water. Stir-fry for 2-3 minutes until the water has evaporated, then add the cabbage and stir-fry for 2 minutes until just wilting. Meanwhile, in a small bowl, mix the remaining ginger and 1 tsp sesame oil with the soy sauce, honey, lime juice and 1 tbsp cold water.
3. Add the prawns to the wok and stir-fry for 2 minutes until heated through. Push the prawns and vegetables to the side of the pan, add the noodles and most of the salad onions, spoon over ½ the soy-ginger dressing, then toss together gently. Top with the cashews and remaining salad onions and spoon over the remaining dressing to serve.
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