Kung Pao Shrimp with Noodles
The classic noodle stir-fry with a fishy twist
PREP TIME
15
MINUTES
COOKING TIME
15
MINUTES
Ingredients
2 tbsp sweet chilli sauce
Prawns or Chicken work well
2 tbsp olive oil
3 sweet peppers, roughly chopped
2 carrots, finely chopped
150g broccoli, cut into florets
1 bunch of spring onions, roughly chopped
1 tbsp fresh ginger, grated
2 garlic cloves, crushed
1 packet straight to wok noodles
For the sauce:
2 tbsp sweet chilli sauce
2 tbsp dark soy sauce
1 tbsp corn flour
200ml chicken stock
Method
In a small bowl, add 2 tbsp sweet chilli sauce to the chicken pieces or prawns. In a large frying pan heat 1 tbsp of the oil then add the chicken or prawns, fry over a high heat until cooked through. Transfer to a plate.
To make the sauce, add the sweet chilli sauce, soy sauce, and corn flour and stir until smooth. Blend in the stock and season well.
Heat the remaining oil in a frying. Add the vegetables and stir fry for 3-4 minutes. Add the ginger, garlic and spring onions and stir fry for 3-4 minutes until just cooked. Add the noodles and cook for 2-3 minutes.
Add the chicken or prawns, sauce and toss together for 2 minutes.
