This prawn and chilli noodle dish is very simple to put together. Prawns are cooked with red pepper, soy sauce, sweet chilli sauce and a fresh chilli before being tossed with some straight-to-wok noodles. Easy and delicious.
- 300g straight-to-wok egg noodles
- 300g raw peeled prawns, deveined
- 1 red pepper
- 1 red chilli
- 150g sugar snap peas
- 2 spring onions
- 3 tbsp. soy sauce
- 2 tbsp. sweet chilli sauce
- 1/2 tsp. caster sugar
- Oil to fry
- Small handful freshly chopped coriander
- 100ml water or chicken stock
Slice the pepper in half. Remove the seeds and pith, then thinly slice the pepper into strips. Slice the chilli in half, remove the seeds with the back of your knife then finely dice the flesh. Thinly slice the spring onions.
Heat a little oil in a wok. When hot, stir fry the prawns for one minute then remove from the pan. Add the pepper and chilli to the pan, cook for 2 minutes then add the onion and sugar snap peas. Cook for 1 more minute.
Add the soy sauce, chilli sauce, sugar, water and noodles. Cook for 2 minutes, then add the prawns back to the pan and simmer until cooked through. Sprinkle the coriander over to serve.