sportsman fishing adventures limited



 




Prawn, Asparagus & Noodle Stir Fry

Sauce
1/4 cup fish or vegetable stock
2 teaspoons hoisin sauce
1 tablespoon salt reduced soy sauce
2 tablespoons rice vinegar or white wine

Ingredients
700g cooked Prawns
100g Cellophane noodles (or rice noodles)
2 teaspoons peanut or macadamia oil
few drops sesame oil (optional)
1 tablespoon chopped fresh ginger
1 spring onion, chopped
1 bunch asparagus, woody stems discarded and chopped
1/2 cup lightly packed coriander leaves.

Peel and devein prawns, leaving tail intact. Pour boiling water over noodles and soak for 10 minutes, then drain. Combine sauce ingredients. Heat oil in a wok or non-stick frypan, add ginger and onion and stir fry 1-2 minutes. Add asparagus and stir fry 1 minute, then prawns and cook a further minute. Pour over sauce, add drained noodles and coriander and stir quickly just to heat through. Serve immediately.



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