Prawns, Noodles and Vegetables in a Chinese Style Sauce
1 portion Chinese style sauce (see Thursday 7 September and elsewhere in this blog for recipe)
10g cornflour
60g Shiitake mushrooms
20g beansprouts, blanched in boiling water for 60 seconds, then refreshed
100g sugar snap peas, halved lengthwise & blanched in boiling water for 1 minutes, then refreshed
100g prawns, deveined
4 spring onions (about 50g)
1 bird's eye chilli pepper
1 nest of Chinese egg noodles (about 55g), cooked according to package instructions
Slice the shiitake & chilli and simmer in the Chinese style sauce broth until tender. Add the cornflour mixed with a lttle water and simmer until thickened, about 5 minutes.
Add the prawns, beansprouts, sugar snaps & spring onions and warm through. Finally add the cooked noodles and toss all ingredients together to mix gently but thoroughly. Serve.
Nutrition Data
Calories (kcal) 504.9
Carbohydrate (g) 69.1
Protein (g) 43.1
Fat (g) 6.3
Fibre (g) 7.2
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