Recipe may contain gluten, peanuts, milk, fish and shellfish.
Eating noodles at Chinese New Year gives your life longevity and the Mandarin word for prawn sounds like laughter. So, you could say, this Asian-inspired stir-fry will make you happy and live for a long time. Either way though, it’s delicious.
180g Hakubaku Organic Ramen noodles
92g packet S&B Golden Curry Sauce Mix Mild
500ml (2 cups) hot water
2 tablespoons vegetable oil
500g green prawns, peeled, deveined, tails intact
2 bunches broccolini, cut into long thin florets
1 red capsicum, deseeded, thinly sliced
4 green shallots, cut into 5cm lengths
Sesame seeds, toasted, to serve
4 Method Steps
Step 1Cook the noodles(180g Hakubaku Organic Ramen noodles) in a large saucepan of boiling water following packet directions. Drain.
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Step 2Meanwhile, place the curry mix (92g packet S&B Golden Curry Sauce Mix Mild) and hot water (500ml (2 cups) hot water) in a small saucepan. Cook over low heat, stirring often, for 3-4 minutes or until well combined and mixture comes to the boil. Remove from heat.
Step 3Heat half the oil (2 tablespoons vegetable oil) in a wok over high heat. Add half the prawns (500g green prawns, peeled, deveined, tails intact) and stir-fry for 2-3 minutes or until golden and just cooked through. Transfer to a plate. Repeat with the remaining prawns.
Step 4Heat the remaining oil in the wok. Add the broccolini (2 bunches broccolini, cut into long thin florets), capsicum (1 red capsicum, deseeded, thinly sliced) and paler sections of the shallot (4 green shallots, cut into 5cm lengths). Stir-fry for 2-3 minutes or until just tender. Add the prawns, noodles and remaining shallot. Toss until well combined. Add the curry sauce and toss until well coated and heated through. Divide the stir-fry among serving bowls and sprinkle with sesame seeds (Sesame seeds, toasted, to serve) to serve.