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 Szechuan Noodles with Black Tiger Prawns
Mum's House
Use Black Tiger Prawns for that special meal. You may use sliced pork or chicken, or even a mixture of meats for this dish.
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Ingridents:
* 1 chicken breast (sliced) OR 170g sliced pork fillet
* 100g dried wheat noodles
* *340g black tiger prawns (sliced down the back to butterfly, leaving tails intact)
* 1 jar Spicy Szechuan Sauce
* 2 tsp minced garlic paste
* 1 tsp minced ginger
* 1 Tbsp Light soya sauce
* Black pepper
* 1 red chilli (finely chopped)
* 2 spring onions (3cm slices)
* 85g beansprouts
* 1 pepper (sliced)
* 4 Tbsp peanut or vegetable oil
Steps:
1. Soak noodles in hot water for 10 minutes and drain.
2. Heat 2 Tbsp oil in a wok and when hot fry minced garlic and then add black tiger prawns and chopped red chilli. Season with freshly ground black pepper and light soya sauce. Remove from heat and keep warm. Take care not to overcook the prawns.
3. Add rest of oil into the wok and fry minced ginger and garlic, then noodles.
4. Season with a little light soy and then add sliced peppers and white spring onion bottoms.
5. Add Spicy Szechuan Sauce and stir fry for 1 minute, adding a little water if noodles become too dry.
6. Last of all add spring onions and beansprouts.
7. Place noodle onto a large serving platter or individual bowls and garnish with tiger prawns.
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| Get the following ingridents for Szechuan Noodles with Black Tiger Prawns from Mum's House® |
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| Dried Wheat Noodles |
Amoy Szechuan Spiecy Noodle Sauce |
Minced Garlic Ginger Paste |
Light Soy Sauce |
Black Tiger Prawn |
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NOODLES & INSTANT NOODLES |
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SWEET - SNACK - JAM - CRISP |
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FRESHLY COOK - FOODS
