Spicy Prawn Stir Fry

We had some prawns and a ton of veg that needed to be used up so luckily I had a stash of Vietnamese noodles in the cupboard. I know that in this country, egg noodles are the norm when it comes to stir fries but I find them too heavy and far too greasy. I prefer rice noodles.



For 2 servings -

This is what you'll need:

2 bundles of bún or Rice Vermicelli
1 red chilli
2 cloves of garlic, peeled and crushed
4 spring onions, chopped (don't just use the bulbs - the leaves have plenty of flavour too!)
A thumb sized piece of ginger, peeled and grated
250g king prawns, peeled and cooked
1 large carrot, sliced
Handful of green beans
Handful of mange tout
Handful of baby corn
A few drops of Maggi Liquid Seasoning (I use the hot one)
2tbsp olive oil

This is how you do it:

1. Soak noodles in boiling water until soft. Add a small amount of oil to ensure the noodles don't stick, drain and set aside.
2. Add oil to a pan and fry garlic, ginger, chilli, baby corn and carrots. Stir fry for about 5 minutes. If you are using different vegetables, start frying the ones that take longer to cook first.
3. Add green beans and spring onions. Stir fry for a further minute or so.
4. Add prawns, mange tout and Liquid Seasoning.
5. Once everything is cooked - veggies should still have some bite! - remove from heat and add the noodles.
6. Combine thoroughly, add more Liquid Seasoning to taste.
7. Serve and enjoy!