Rice Noodle & Prawn Stir-fry With Snow Pea Sprouts

By Kathy Knudsen

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All you have to do is throw all your ingredients of Rice Noodle & Prawn Stir-fry With Snow Pea Sprouts

  1. 1 x 450g pkt Bamboo Pot Fresh Rice Noodles
  2. 1 1/2 tablespoons oil
  3. 1 brown onion, halved, thinly sliced
  4. 2cm-piece fresh ginger, finely grated
  5. 1 garlic clove, crushed
  6. 300g peeled green prawns, tails intact, deveined
  7. 1 tablespoon soy sauce
  8. 2 tablespoons oyster sauce
  9. 1 tablespoon fresh lime juice
  10. 1/2 teaspoon caster sugar
  11. 1 x 100g pkt snow pea sprouts, halved
  12. 1/4 cup chopped fresh coriander
  13. Fresh coriander sprigs, to serve

The instruction how to make Rice Noodle & Prawn Stir-fry With Snow Pea Sprouts

  1. Place the noodles in a large bowl and cover with boiling water. Set aside for 2 minutes or until tender. Use a fork to separate the noodles. Drain.
  2. Meanwhile, heat a wok over high heat. Add the oil and heat until just smoking. Swirl to coat. Add the onion, ginger, garlic and prawns and stir-fry for 2 minutes or until aromatic and the prawns curl and change colour.
  3. Add the noodles, soy sauce, oyster sauce, lime juice, sugar, snow pea sprouts and chopped coriander to the prawn mixture. Stir-fry for 1-2 minutes or until the noodles are heated through.
  4. Divide the stir-fry among serving bowls and top with coriander sprigs to serve.

Nutritions of Rice Noodle & Prawn Stir-fry With Snow Pea Sprouts

fatContent: 264.334 calories
saturatedFatContent: 8 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 28 grams carbohydrates
fibreContent: 5 grams sugar
proteinContent:
cholesterolContent: 19 grams protein
sodiumContent: 112 milligrams cholesterol

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