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Black Tiger Prawns on Szechuan Noodles

Category: Main Dishes

Serves: 2 people

Preparing time: 00:00

Cooking time: 00:00


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.

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