Prawn Stir Fry with Egg Noodles
What You Will Need
Ingredients
- 2 tbsp Lee Kum Kee Pure Sesame Oil
- 300g Raw prawns, peeled
- 3cm Ginger, peeled and cut in matchsticks
- 2 Garlic cloves, minced
- 12 Baby sweet corn, fresh or canned
- 100g Red capsicum, in long slices
- 100g Shelled edamame beans
- 100g Bamboo shoots
- 1 Red chilli, sliced
- 500g Fresh egg noodles
- Garnish
- 1 Green spring onion, sliced
- 1 Red chilli, sliced
Sauce Mix
- 3 tbsp Lee Kum Kee Oyster Stir-Fry Sauce
- 3 tbsp Lee Kum Kee Premium Soy Sauce
- 1½ tbsp Liquid honey
- 1 tsp Rice vinegar
Made with
Lee Kum Kee products
How to make it
https://www.youtube.com/watch?v=0jtSbSP7KqQ
Combine sauce mix. Set aside.
Heat Lee Kum Kee Pure Sesame Oil over medium–high heat in a wok or large frying pan. Add prawns, ginger, garlic, sweet corn, red capsicum and edamame beans and sauté for 3 minutes, until the prawns have turned pink.
Add bamboo shoots, red chilli, fresh egg noodles and sauce mix and stir fry for a further 5 minutes.
Serve hot with garnish.