Recipe Cuisine: Chinese
Theme: Fast & Fab
Prawn Shanghai Noodles
By: Kristy Wright
Ingredients
- 1 packet Lee Kim Kee Ready Sauce for Shanghai Stir-fry Noodles
- 270g Udon noodles (dry/uncooked)
- 350g shelled and deveined prawns
- Half onion
- 1 small zucchini
- Half small red capsicum
- 6 stalks spring onion
- 6 shiitake mushrooms
- Half a carrot
- 2 garlic cloves
- 2 tbsp cooking oil
Product used in recipe
- LEE KUM KEE - READY SAUCE SHANGHAI STIR-FRY NOODLES GF
Method
- Cook noodles:Heat a pot of water to boiling. Add dry udon noodles and cook slightly less time than packet instructions. Eg cook for 4 minutes in boiling water if instructions say 5 minutes. Noodles will be further stir-fried later so undercooking slightly ensures they won’t overcook and break later.
- Prepare vegetables. While cooking noodles, peal and slice half an onion lengthwise. Slice half a red capsicum and pealed carrot into 1 inch length sticks. Thinly slice shiitake mushroom and cut spring onion into 1 inch lengths. Finely chop garlic.
- Cook prawns: Heat a wok with 1 tbsp oil on high heat. Add garlic and prawns and stir-fry until just undercooked (2-3 minutes). Again, these will be further cooked later when stir-frying so you don’t want them to be over cooked. Set aside.
- Stir-fry ingredients:Clean and dry wok. Add 1 tbsp oil and heat over high heat. Add carrot, zucchini, onion, capsicum and mushroom and stir-fry for 2-3 minutes. Add Shanghai Stir-fry Noodle sauce and prawns and mix through vegetables. Add noodles and stir to coat all noodles in sauce. Cook for a further few minutes to ensure prawns and noodles are cooked through. Serve and enjoy!
