Ingredients Jump to Instructions ↓

  1. 125g medium rice noodles

  2. 1 tbsp vegetable oil

  3. 150g tiger prawns, raw, de-veined and peeled

  4. 1 garlic clove, crushed

  5. 1 red chilli, de-seeded and finely chopped

  6. 4 spring onions, trimmed and cut into 2 1/2cm lengths

  7. 1 lime, juiced

  8. 1/2 tbsp Blue Dragon Sweet Chilli Dipping Sauce

  9. 2 tsp brown sugar

  10. 1 egg

  11. 1 tbsp coriander, chopped

  12. 1 tbsp salted peanuts, chopped

Instructions Jump to Ingredients ↑

  1. Cook/ soak the noodles following the pack instructions until al dente (with a slight crunch), drain and set aside.

  2. Heat the oil in a wok or frying pan and stir fry the prawns for 2 minutes. Remove with a slotted spoon and set aside.

  3. Reheat the wok, add the garlic, chilli and spring onions and stir fry for 1 minute.

  4. Stir in the noodles, lime juice, Blue Dragon Sweet Chilli Dipping Sauce and sugar. Push the vegetables and noodles to the sides of the wok and then crack the egg into the centre. Keep stirring the egg for 30 seconds until it begins to set and resembles a broken-up omelette.

  5. Return the prawns to the wok, stir and serve garnished with the coriander and the roasted peanuts.


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