I love noodles and they’re great for making really quick, tasty meals. This one is a flavoursome but super spicy dish which can be put together in less than 20 minutes and will fill you up and clear out your sinuses! Plus it’s great if you’re after a nice, lean dinner as well. If you’re not a big spicehead like I am, then you could dial back the amount of chillies you use, or use milder chillies than Birds’ Eye like regular red or green chillies. Also, if you wanted to go gluten-free, you could substitute the egg noodles for rice noodles.
Garlic Chilli Prawn NoodlesPrint Recipe
- 160g King Prawns
- 4 x Birds Eye Chillies, finely chopped
- 4 x Garlic Cloves, peeled and finely chopped
- A Bunch of Spring Onions, sliced
- 1 x Green Pepper, sliced
- A small handful of Fresh Coriander
- 2 tbsp Soy Sauce
- 1 tbsp Fish Sauce
- 1 tbsp Dark Brown Sugar
- 1 tbsp Sriracha
- 250g Egg Noodles
- Sesame Seeds, to finish
- 2 tbsp Sesame Oil
Prep your vegetables by finely chopping the garlic and the chillies. Deseed the green pepper and cut into 1cm slices, and top and tail the spring onions and cut into 1 - 2cm slices.
Make the sauce by combining the soy sauce, fish sauce, dark brown sugar and sriracha in a bowl.
Place a large wok or frying pan over a very high heat and add a tablespoon of Sesame Oil.
When the oil is hot, add in the egg noodles and fry them for about a minute and then place to one side.
Add the other tablespoon of sesame oil, allow to heat up, and then add in the garlic and the chillies and fry in the oil for about 30 seconds before adding in the king prawns. If your prawns aren't pre-cooked then cook them until they're pink in colour, otherwise move straight onto the next step.
Add in the sliced green peppers and spring onions and cook everything for a further minute and then add in the fresh coriander.
Add in the sauce you prepared earlier and cook for another minute, making sure to coat everything in the sauce.
Serve with a sprinkling of sesame seeds over the top.