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)
1 pepper (sliced)
4 tbsp peanut or vegetable oil
Soak noodles in water for 10 minutes and drain.
Heat 2 Tbsp oil in a wok and when hot fry minced garlic and then add black tiger prawns and chopped red chilli.
Season with freshly ground black pepper and light soya sauce. Remove from heat and keep warm. Take care not to overcook the prawns.
Add rest of oil into the wok and fry minced ginger and garlic, then noodles.
Season with a little light soy and then add sliced peppers and white spring onion bottoms.
Add Wing Yip Spicy Szechuan Sauce and stir fry for 1 minute, adding a little water if noodles become too dry.
Last of all add spring onions and beansprouts.
Place noodle onto a large serving platter or individual bowls and garnish with tiger prawns.