Fast Prawn and Mushroom Noodles

Nutrition per serve

Ingredients

• 200g mushrooms
• 1pcs carrot
• 1pcs choy sum
• 1bunch coriander
• 70g stir-fry sauce
• 10ml sesame oil
• 150g vermicelli noodles
• 200g peeled prawns
• 5g toasted sesame seeds
• 40g roasted peanuts
• 2g chilli flakes
• 10ml soy sauce
• 5ml white vinegar
• 23ml neutral-flavoured oil

Method

1. Step 1 — Prep ingredients
   Bring a medium saucepan of water to the boil for the noodles. Wipe the mushrooms clean, then halve, or quarter if large. Halve the carrot lengthwise, then thinly slice. Coarsely chop the choy sum, keeping the stems and leaves separate. Coarsely chop the coriander, including the stems.
2. Step 2 — Make stir-fry sauce
   Put the stir-fry sauce, sesame oil, 2 tbs water, 2 tsp soy sauce and 1 tsp white vinegar in a bowl and stir to combine.
3. Step 3 — Cook noodles
   Cook the noodles in the pan of boiling water for 7 mins or until tender. Drain, then rinse under hot water to prevent the noodles from sticking.
4. Step 4 — Start stir-fry
   ADD PRAWNS OPTION Meanwhile, heat a drizzle of oil in a large deep frypan over high heat. Stir-fry the mushrooms for 4-6 mins until golden and tender. Remove from the pan. Heat a drizzle of oil in the pan. Cook the prawns, stirring, for 2-3 mins until just cooked through. Remove from the pan.
5. Step 5 — Finish stir-fry
   Add a drizzle of oil to the same pan. Stir-fry the carrot and choy sum stems for 2 mins. Add the mushrooms, choy sum leaves and stir-fry sauce and cook, covered, for 2 mins or until the leaves are wilted.
6. Step 6 — Get ready to serve
   Add the noodles, prawns, coriander and sesame seeds to the stir-fry and toss to combine. Divide the noodle stir-fry among bowls. Scatter with the peanuts and a pinch of chilli flakes*, if desired, to serve.

Allergens

Soy, Sesame, Crustacean, Peanut