3 tbsp ketchap manis or soy sauce with a pinch of sugar
2 x 150g straight-to-wok medium noodle , pouches
small bunch chives and coriander
300g raw peeled prawns
Instructions
Heat 1 tbsp oil in a wok or frying pan and cook the
prawns for 1 minute. Remove.
Tip in the chilli and pepper and cook for 2 minutes.
Add the spring onion and sugar snap peas and cook
for 1 minute, then add the sweet chilli sauce,
ketchap manis, noodles and about 100ml water.
Simmer for 2 minutes until the sauce is syrupy, then
stir in the prawns.
Snip the chives and coriander over.
Originally Submitted
6/15/2012
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