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“This is a bit of a cheat's way of doing a Chinese recipe, it uses stuff that you are likely to have in your store cupboard, or be able to get at a bog standard supermarket. It is no way authentic, but is very tasty for all that. It works partcularly well with prawns, but you can also use chicken or quorn to much the same effect. If you do not have genuine Chinese Rice Wine, you can use sherry, or just leave it out altogether. Vary the vegetables you use according to your taste, I have included the ones which I find work the best. All measurements are generally approximate, find your own balanceor just throw stuff in and experiment.”
READY IN:
40mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Finely chop the garlic, spring onions, red pepper and celery and fry in the oil.
  2. When soft add the kale, beansprouts, sun-dried tomatoes (finely chopped), courgette.
  3. After two or three minutes add the rice wine, soya sauce, ketchup, sweet chili sauce, five spice and black pepper to your taste. Continue to stir fry for approximately ten minutes.
  4. Meanwhile cook the noodles in boiling water according to instructions on the packet.
  5. Add cooked noodles and prawns to the pan and heat through.
  6. Serve whilst hot.

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