Prawn and broccoli noodles
A quick ginger and soy noodle pan with crisp-tender broccoli and raw prawns cooked just before serving.
An original Recipe From Fridge editorial recipe idea. Timings are estimates; check doneness as described, not by the clock alone.
Ingredients
- 250g raw peeled prawns, fully defrosted
- 150g dried egg noodles
- 250g broccoli, small florets and thinly sliced stem
- 2 tsp finely grated ginger
- 1 garlic clove, chopped
- 1 tbsp cooking oil
- 1 tbsp soy sauce
- 4 tbsp water
Method
- Prepare the raw prawns
Defrost prawns in the fridge according to their packet. Drain and pat dry with kitchen paper, discard the paper and wash hands. Slice broccoli stems thinly and keep cooked-food utensils separate.
- Prepare the noodles
Cook noodles according to their packet instructions and drain. Have all other ingredients ready before heating a large lidded frying pan.
- Cook the broccoli
Heat oil over medium-high heat. Stir-fry broccoli for 3 minutes, add 2 tbsp water, cover and steam for 3–4 minutes until the stems are just tender. Uncover and add ginger and garlic for 30 seconds.
- Cook the prawns
Add drained raw prawns and stir-fry for 3–5 minutes until firm and opaque all the way through, with no translucent centre. Check the thickest reach 75°C for 30 seconds and continue cooking if needed.
- Toss and serve
Add noodles, soy sauce and remaining water. Toss over the heat for 1–2 minutes until hot and evenly coated, then divide between two bowls.
Make it work with what you have
- This is for dried noodles and raw prawns, not cooked chilled noodles or ready-cooked prawns.
- Cut dense broccoli stems thinly so they cook before the prawns are added.