Ingredients
1 chicken breast (sliced) OR 170g sliced pork fillet
100g dried wheat noodles
340g black tiger prawns (sliced down the back to butterfly, leaving tails intact)
1 jar Wing Yip Spicy Szechuan Sauce
2 tsp chopped garlic
1 tsp chopped ginger
1 tbsp Wing Yip Light Soy Sauce black pepper
1 red chilli (finely chopped)
2 spring onions (chopped to 3cm slices)
185g beansprouts
1 pepper (sliced)
4 tbsp peanut or vegetable oil
Cooking Method
Step 1
Soak noodles in water for 10 minutes and drain.
Step 2
Heat 2 Tbsp oil in a wok and when hot fry minced garlic and then add black tiger prawns and chopped red chilli.
Step 3
Season with freshly ground black pepper and light soya sauce. Remove from heat and keep warm. Take care not to overcook the prawns.
Step 4
Add rest of oil into the wok and fry minced ginger and garlic, then noodles.
Step 5
Season with a little light soy and then add sliced peppers and white spring onion bottoms.
Step 6
Add Wing Yip Spicy Szechuan Sauce and stir fry for 1 minute, adding a little water if noodles become too dry.
Step 7
Last of all add spring onions and beansprouts.
Step 8
Place noodle onto a large serving platter or individual bowls and garnish with tiger prawns.
