100g Frozen Asian Stir Fry
250g Egg free noodles
2 cups Boiling water
Pinch of salt
2 tbsp Peanut oil
1 tbsp Crushed garlic
2 tbsp Soy sauce
1/2 tsp Brown sugar
1 tbsp White wine vinegar
1/4 cup Roasted peanuts
1/4 cup Spring onion, sliced
Defrost 1 pack of Meat-Free Crispy ‘Prawns’
Place ‘prawns’ on a non-stick baking tray and place in a preheated oven at 180°C for 6 – 8 minutes.
Cook noodles in salted water drain under colder water and set aside.
Heat up frying pan or wok until very hot.
Add peanut oil, crushed garlic and fry for a few seconds (do not burn).
Toss in carrots, onion, cabbage, red pepper and snow peas and stir fry for 3 – 4 minutes.
Mix in the prepared ‘prawns’.
Combine soy sauce, brown sugar and white wine vinegar in a small bowl. mix until the sugar has dissolved.
Add the cooked noodles and the soy mixture and stir fry for 1 minute.
Add roasted peanuts and garnish with chopped shallots.