Recipes | Prawn & Cashew Noodle Stir Fry

Sweet Monday recipes, prawn noodle stir fry

Stir fry is my go to meal when I don’t know what to cook. If you’re eating alone, or if you have lots of veg that needs using up, it’s a great quick and easy dish.
Prawns are one of my favourite things to eat, and luckily Stew has mastered how to cook them perfectly. I tend to over cook them as they only take a couple of minutes, if that.
Ingredients (serves 2)
250g raw king prawns
1 pepper, sliced
Handful of mushrooms, quartered
Handful of spring onions, chopped
1 chilli, chopped
1 small piece of ginger
2 cloves of garlic
Handful of cashew nuts
1 pack of instant rice noodles
3 tbsp soy sauce
2 tbsp rapeseed oil
Lime to season/garnish
  1. Blitz ginger, garlic and chilli with a hand blender, or chopped into small bits. Add to soy sauce and 1 tbsp of rapeseed oil, and marinade the prawns for 15-20mins.
  2. Blitz cashew nuts with a hand blender, so they are finely chopped and put aside for later.
  3. Once prawns are nearly ready, place your wok on a high heat. When it starts to smoke lower the heat and add a tablespoon of rapeseed oil. Throw in all of the veg, leaving half of the spring onions to garnish later. Cook for 1-2 minutes.
  4. At the same time add your noodles to a pan of boiling water. Cook for 4 minutes and drain. Leave to one side.
  5. Separate the prawns from the marinade and put the marinade over the vegetables in the wok. Fry for a further 1-2 minutes.
  6. Add noodles and prawns to the wok and stir thoroughly. Cook for no longer than 1-2 minutes.
  7. Serve in a large bowl, sprinkle the remaining spring onions and cashew nuts on top, and drizzle with lime.

Sweet Monday recipes, prawn noodle stir fry