Wednesday 21 March 2018

Long-life noodles

Long-life noodles: Serves four.


250g noodles

1 tbsp sunflower oil

250g prawns, shelled and deveined

½ head Chinese cabbage, finely shredded

2 garlic cloves, finely minced

2 carrots, finely sliced

1 thumb-sized piece ginger, finely sliced

1 tbsp dark soy sauce

1 tbsp rice wine

1 tsp sesame oil

1 tsp chilli oil

2 tbsps sesame seeds, toasted

3 spring onions, finely sliced

Small handful coriander


Cook the noodles according to the packet instructions, drain and rinse with a little cold water. Set aside. Heat the wok over a high heat with a little sunflower oil and add the prawns, cooking very briefly for about one minute each side. Remove from the wok and set aside. Put the wok back over a high heat, add a little sunflower oil and stir-fry the ginger and garlic for about 30 seconds. Add the carrots, Chinese cabbage, soy sauce, rice wine, sesame oil and chilli oil.

Stir-fry until the carrots are tender but still have a bit of crunch. Add the noodles and prawns and toss to combine. Serve straight away with a generous sprinkle of sesame seeds, sliced spring onions and coriander leaves.

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