Categories
 15Mins Prep Time |
 10 Mins Cook Time |
 Skill Level |
people
Ingredients
- 250 milliliters Beef Stock
- 70 grams Frozen Peas
- 2 cloves garlic sliced
- 1 tablespoon Rapeseed Oil
- 1 Red Pepper thinly sliced
- 50 milliliters Reduced Soy Sauce
- 150 grams SuperValu Button Mushrooms sliced
- 0.5 head Broccoli broken into small florets
- 2 cloves garlic sliced
- 1 tablespoon Water
- 1 stick SuperValu Fresh Ginger peeled and grated
- 225 grams SuperValu Prawns
- 2 Scallions sliced
- 1 tablespoon Cornflour
- 1 SuperValu Courgette thinly sliced
- 300 grams Egg Noodles
Cooking Instructions
- Stir fries cook very quickly, so get all your ingredients measured out and prepared before you start to cook.
- First, cook the noodles according to the instructions on the packet and keep warm.
- Heat the stock and the soy sauce in a small saucepan. Place the water and cornflour in a small bowl and stir to combine. Whisk 1 or 2 tablespoons of the hot stock into the cornflour mixture, then pour this into the rest of the stock, whisking until smooth. Bring to the boil and let it bubble for 1 minute, until it has started to thicken, then remove from the heat.
- Heat the oil in a wok or large frying pan until it’s smoking hot. Add the prawns and broccoli and cook for 1 or 2 minutes, stirring constantly. Add the remaining vegetables, garlic and ginger cook for 2 minutes more, still stirring constantly. Lastly, stir in the stock and cook until everything is piping hot.
- Divide the noodles between four shallow bowls and spoon the stir-fry on top. Garnish with fresh coriander and serve.