Tiger Prawn Stir-Fry

1. 1

   Cook egg noodles until al dente. Drain and rinse under cold water to cool.

2. 2

   Meanwhile, heat oil in a wok or large frying pan. Add red pepper and stir-fry for 1-2 mins, until softened. Add garlic, ginger, baby corn, water chestnuts and bok choy. Stir-fry for 3-4 mins. Add prawns and sweet and sour sauce. Season. Add stock and cook over medium heat for 5 mins, stirring, until sauce has thickened.

3. 3

   Add noodles and toss to combine. Transfer to warmed serving plates. Sprinkle with sliced greens onions and serve with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.