2tbsp rice bran or vegetable oil
300g frozen prawns
1 red onion, peeled and sliced
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4 cloves garlic, peeled, chopped
3cm piece fresh ginger, peeled and finely diced
2 fresh red chillies, deseeded and finely sliced
80g frozen broad beans
80g frozen peas
80g drained water chestnuts, chopped
350g straight-to-wok thick udon noodles
1tbsp light soy sauce
1tbsp dark soy sauce
2tsp fish sauce
Lime wedges, to serve
Sweet chilli sauce, to serve (optional)
Heat half of the oil in a wok.
When hot, add prawns and fry for two to three minutes, stirring, until they have defrosted and turned a delicious coral colour (they won’t be fully cooked at this point).
Tip prawns on to a plate and wipe your wok clean with kitchen roll.
Heat oil in wok over medium to high heat. Fry onion for one minute then add garlic, ginger and chillies.
Stir-fry for a minute and return half-cooked prawns to wok. Heat through for one to two minutes then add the beans and peas. Stir-fry the lot for two to three minutes until heated through. Add remaining ingredients, apart from lime wedges and sweet chilli sauce, and toss together until well combined.
Serve with lime wedges and chilli sauce.