Ingredients Jump to Instructions ↓

  1. 200 g (7 oz) rice sticks

  2. 2 tbsp sunflower oil

  3. 200 g (7 oz) raw tiger prawns, peeled

  4. 3 garlic cloves, cut into fine shreds

  5. 1 fresh red chilli, halved, seeded and thinly sliced

  6. 1 tbsp finely chopped fresh root ginger

  7. 100 g (3 1/2 oz) extra fine asparagus, cut into 5 cm (2 in) lengths

  8. 150 g (5 1/2 oz) trimmed sugarsnap peas, cut into shreds

  9. 1 can water chestnuts, about 225 g, drained and halved

  10. 4 spring onions, cut into strips

  11. 2 tsp ground coriander

  12. 4 tbsp fish sauce

  13. 1 tbsp clear honey

  14. 1 1/2 tsp cornflour

  15. 15 g ( 1/2 oz) fresh coriander, finely chopped

  16. fresh coriander to garnish

Instructions Jump to Ingredients ↑

  1. Cook or soak the noodles according to the packet instructions. Drain well and set aside.

  2. Heat 1 tbsp oil in a wok or large frying pan, then stir-fry the prawns for just a few minutes, until they turn from blue-grey to pink. Use a draining spoon to transfer the prawns to a plate.

  3. Add the remaining oil to the wok and heat briefly, then add the garlic, chilli and ginger. Stir for a few seconds to flavour the oil, but take care not to let the flavourings burn.

  4. Toss the asparagus, sugarsnap peas and water chestnuts into the wok. Stir-fry for about 3 minutes or until the asparagus and sugarsnaps start to soften. Add the spring onions and ground coriander and stir to mix.

  5. Mix the fish sauce, honey and cornflour with 2 tbsp water, then pour into the wok and stir gently until boiling and thickened.

  6. Return the prawns to the wok and add the noodles and chopped coriander. Toss gently until the ingredients are evenly combined and everything is hot. Serve immediately, garnished with coriander leaves, if liked.


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