Have dinner ready in a dash with this speedy stir-fry recipe. Lucy's Ginger & Sesame Dressing gives this dish a deliciously nutty flavour, while crunchy pak choi, carrots and pepper add texture and depth.
2 tbsp Olive Oil
350g raw King Prawns
500g Pak choi, roughly chopped
200g Carrots, julienned
200g Red Pepper, julienned
700g cooked Egg Noodles
Lucy's Ginger & Sesame Dressing, to taste
Fresh Red Chilli, sliced to garnish
- Heat the oil over a high heat in a wok or large frying pan. Add the prawns and vegetables, stir continuously for 3 mins, or until the prawns have turned pink and the pak choi has begun to wilt.
- Add the Ginger & Sesame Dressing along with the noodles, toss to coat in the sauce, then stir fry for a further 3-5 mins or until the noodles are piping hot.
- Serve immediately with an extra drizzle of Lucy's Ginger & Sesame Dressing and sliced fresh red chillies.