A sticky sweet and sour sauce and lovely big fat noodlesIn short:
Preparation time:15 mins
Cooking time:10 mins
Total time:25 mins
Serves:4 people
Cuisine:ChineseCourse:Main
Nutrition (per portion) 190 calories
4g fat
27g carbs
Ingredients
1tbsp vegetable oil
1 bunch spring onions, finely sliced
1 red chilli, deseeded and finely chopped
2.5cm/1in piece fresh ginger, peeled and finely chopped
2 carrots, cut into thin strips
2 red peppers, halved, deseeded and cut into strips
200g/7oz ready-to-eat king prawns, tails intact, if available
400g/14oz ready-to-wok udon noodles
bunch fresh basil, torn
For the sauce:
3 cloves garlic, finely chopped
3tbsp dark soy sauce
1tbsp tomato purée
2tbsp white wine vinegar
1tbsp demerara sugar
Method
1. In a jug or small bowl, add all the sauce ingredients and whisk together with a fork, season, and set aside. In a wok or large frying pan, heat oil till smoking, then add spring onions and cook quickly, pushing them around the pan with a spatula. Now add chilli and ginger, and stir for few secs.
2. Throw in carrots and stir furiously, then add peppers and continue stirring. Cook for a couple of mins, till beginning to soften, then add sauce and stir till well combined. Add a little water if too thick. Now add prawns and stir, then add the noodles and basil. Toss gently so noodles don't break up, but you want the sauce to coat everything well. Serve topped with torn basil leaves
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