Pea, prawn and noodle stir-fry

Carolyn Robertson

Ingredients

300 g	Egg noodles
20	King prawns, peeled but tails intact, deveined (Main)
3 Tbsp	Sesame oil
1 cup	Sugar-snap peas, trimmed
1 bunch	Spring onion, roughly chopped
1 cup	Fresh peas
½ cup	Pea shoots, use blue pea shoots if available
¼ cup	Light soy sauce
¼ cup	Tamarind concentrate

Directions

1. Cook noodles in boiling salted water for 2-3 minutes or according to packet instructions until just tender. Drain well and set aside.
2. Meanwhile, heat a wok or large fryingpan and stir-fry prawns in a little sesame oil for 2-3 minutes to cook.
3. Remove to one side. Add vegetables to the pan and stir-fry with remaining sesame oil for 2-3 minutes.
4. Return prawns to the pan with the vegetables.
5. Add the noodles, soy sauce (you may need to add more to taste) and tamarind and toss well over high heat for 2-3 minutes or until liquid has reduced and all ingredients are hot.
6. Serve immediately.